Serving: 10-15 Fish Cakes
Prep Time: 30 minutes
Cooking Time: 30 minutes
2 cans Pilchards in hot chilli sauce
100g Heba Bread
1 egg, whole
3 eggs, beaten
200g Dry Heba Pap
250g Holsum, for frying
Decant pilchards into a mixing bowl. Split each fish in half and clean out the middle bone.
Add the bread and allow it to absorb the tomato juices. Once soft, mix the bread and fish.
Add 1 egg and mix thoroughly.
Form fish cakes by rolling the mixture into balls and flattening them.
Roll the fish cakes in the 3 beaten eggs, then the dry heba.
Shallow fry in holsum until brown and cooked.
250ml Banting friendly mayonnaise
2 tbsp capers, chopped
2 tbsp pickled gherkins, chopped
½ tbsp flat leaf parsley, chopped
Salt to taste
Combine all the ingredients together and serve with fish cakes.