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Pilchard Fishcakes

Pilchard Fishcakes

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Try this posh take on the humble fishcake! Perfect to serve hot or cold!

Preparation time


tinned pilchards in tomato sauce
1 onion grated
Knorr creamy garlic and Herb Potato Bake
15 ml lemon juice
30 ml fresh coriander chopped
400 g potatoes peeled cubed
flour for dusting
vegetable oil for frying

Preparation method

Boil potatoes in salted water until tender then drain and mash
In a bowl combine the flaked pilchards (no sauce), mashed potatoes, grated onion and contents of the sachet of KNORR Garlic and Herb Potato Bake, lemon juice and chopped coriander
Shape into patties then dust with flour
Heat oil in a pan and fry the fishcakes on both sides until golden brown then remove and drain on paper towel
Serve with a fresh green salad and a dollop of mayonnaise

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