425g pilchards, deboned and flaked ½ onion, grated 1 Garlic and Herb Potato Bake 15ml lemon juice 30ml fresh coriander 400g potatoes, mashed flour for dusting Sunflower oil for frying METHOD: Boil potatoes, mash. Combine pilchards, potatoes, onion, Potato Bake, lemon juice and coriander. Shape into patties then dust with flour. Heat oil in a pan and fry the fishcakes on both sides until golden brown.
No comments:
Post a Comment