Pilchard Fish Cakes
400g can Lucky Star Pilchards in Tomato
2 potatoes, peeled and cut into chunks
salt and ground black pepper
1 egg, lightly beaten
1 small onion, very finely chopped
2 tablespoons chopped fresh parsley
flour for dusting
oil for frying
Drain and mash the pilchards; keep the sauce. Cook the potato in boiling, salted water until soft. Drain well, mash, and season with salt and pepper.
Mix together the pilchards, mashed potato, egg, onion, parsley and lemon juice, and season with salt and pepper. Form into six patties on a floured board and dust well with flour. Fry in hot oil until crisp and golden brown. Drain on kitchen paper.
Place the fishcakes on plates and serve with the sauce from the can of pilchards and a mixed salad.