Quick, budget-friendly and packed with flavour, this meal combines pantry staples into a satisfying bite, perfect for lunch or dinner and sure to be a new family favourite. Fry the onion in oil until soft and golden brown, and set aside to cool. Stir the pilchards, potato, onion, egg and coriander together with a fork.
Form the mixture into balls about the size of an egg and pat into the shape of a patty. Use water to stop the mixture from sticking to your hands. If it’s too wet, you can add a tsp of flour at a time to bind the fishcake mixture.
Dust with flour and shallow fry until golden brown, then drizzle the patty with pilchard sauce. Add lettuce, tomato and onion, then top with a patty. Drizzle with mayonnaise and top with the remaining half of the bun. Serve with salad and drizzle with the remaining pilchards’ sauce.
Read Full Article on The Citizen
