30 Minute Meal | 4 Servings
Ingredients
- 1 tin Glenryck Pilchards in Hot Chilli Sauce
- 700g sweet potato
- 1 lemon (zest only)
- 3 tbsp mayonnaise
- 2 tbsp hot sauce (from pilchards)
- 1 cup of breadcrumbs
- A handful of fresh herbs (option: coriander/parsley/spring onion ends)
- For Topping:
- 100g plain flour (seasoned with salt and pepper)
- 1 egg
- 175g breadcrumbs
- Oil for frying
Method
1. Drain pilchards from the hot sauce and set the sauce aside. Flake fish into a bowl.
2. Boil potatoes for 15-20 mins until tender. Drain and return them to the pot, then briefly heat on the hob to dry them out.
3. Mash well and stir in the mayonnaise, hot sauce, lemon zest, herbs, breadcrumbs, and flaked fish, then season well.
4. Using floured hands, divide the mixture into 8 parts, then shape each portion into a large patty.
5. Put the flour, beaten egg, and breadcrumbs on three large plates. Dip each fish cake into the flour, egg, and breadcrumbs, shaking off any excess as you go. Sit the fish cakes on greaseproof paper while you prepare the others.
6. Shallow fry the fishcakes in hot oil in batches for about 3 minutes on each side until golden and crisp. Keep the first batch warm in the oven while you complete cooking the rest.
7. Serve with mayonnaise and a corn-side salad.