Recipes

METHOD

1. In a medium saucepan, add enough water to cover the potatoes then add the salt.
2. Cook gently for about 25 minutes or until just soft. Drain the water and mash the potatoes using a fork.
3. Allow the mashed potatoes to cool to ensure firm fishcakes.
4. In a medium-size bowl, shred the Lucky Star Pilchards in Tomato Sauce and add a pinch of salt and pepper.
5. Feel free to adjust the seasoning, mix well and set aside.
6. *Chef’s Tip: You can debone the pilchards if preferred, although pilchard bones are healthy and safe to eat. Combine the mashed potatoes with the pilchards mixture, mash together and add 1 egg, 1⁄2 cup of breadcrumbs, the reserved salt and pepper and mix well.
7. Place in the fridge for 15 - 20 minutes to slightly firm up the mash mixture.
8. Slice the cheese into 6cm x 2cm sticks and cover each stick with 2 tablespoons of the pilchards and mash mixture, forming a rectangle around each one in a fish finger-like shape.
9. Dip the fish fingers into flour, the beaten eggs and then into the reserved breadcrumbs.
10. Make sure that the entire fish finger is well coated. Bring about 3cm depth of oil to a medium to high heat.
11. Fry the fish fingers for 3 - 5 minutes or until they are golden brown and crispy.
12. Drain them on a paper towel.
13. SERVING SUGGESTION
14. Serve with Chakalaka Dipping Sauce