makes 18 Servings
~ 25 min
- 1 x 425 g Royal Oceans Pilchards in tomato sauce
- 8 medium potatoes, mashed and seasoned
- 1/2 spring onion, chopped
- 1/4 medium green pepper, chopped
- 1/4 medium yellow pepper, chopped
- 1/4 medium red pepper, chopped
- 50 g cheddar cheese, grated
- 1 cup breadcrumbs
- A little oil for drizzling
My family absolutely loved these! Second helpings were in order, I in fact had to restrain the children from a third helping as I was sure they were full after seconds! They later confessed I was right, “the food was just too yummy”! This time I used Royal Ocean’s Pilchards in tomato sauce. You can enjoy these fish cakes with a salad or with some mixed vegetables which can be steamed, roasted or stir-fried.
Equipment
- Bowl
- Chopping board
- Sharp Knife
- Tablespoon
- Oven tray
- Heavy duty foil paper (optional)
Instructions
- Get your ingredients together. These include; 1 x 425 g Royal Oceans Pilchards in tomato sauce
8 medium potatoes, mashed and seasoned
1/2 spring onion, chopped
1/4 medium green pepper, chopped
1/4 medium yellow pepper, chopped
1/4 medium red pepper, chopped
50 g cheddar cheese, grated
1 cup breadcrumbs
A little oil for drizzling - Line the oven tray with the heavy duty foil paper. Drizzle a little oil onto the foil paper and set aside. Put the breadcrumbs into a wide plate and set aside.
- Separate the pilchards from the sauce and break them up gently. Put all the remaining ingredients, save for the oil and pilchards sauce, into the bowl.
- Give a quick mix until just combined. Do not over-mix.
- Take a tablespoonful of the mixture. Roll it into a ball the gently and carefully flatten it into a patty.
- Take the set aside plate with breadcrumbs and coat the patty with the breadcrumbs. Place the patty onto the prepare oven tray. Repeat process until the mixture is finished.
- Drizzle a little oil onto each patty and bake in oven at 180 degrees Celsius for 25 minutes or until golden brown. Enjoy!
