FISHCAKES

FISHCAKES:
INGREDIENTS:

410  g  tinned pilchards in water, drained
2  slices  white bread, crumbed
Juice and rind of 1 lemon
50  g  parsley, chopped
1  bunch spring onions, chopped
15  ml  mayonnaise
1  egg
Salt and freshly ground black pepper, to taste
Flour, for dusting
Oil, for shallow-frying
For potato salad, mix together
300  g  baby potatoes, cooked
200  g  green beans, cooked
4  cherry tomatoes, halved
2   tbsp  butter
Salt and freshly ground black pepper, to taste

METHOD:

• Mix the first seven ingredients and season. Reserve a tbsp of spring onion for garnishing. Shape into patties with floured hands and set aside.
• Heat oil in a pan and shallow-fry a couple of fishcakes at a time until golden brown on both sides.
• Serve fishcakes with the potato salad.