PILCHARD FISH CAKES
2 tbsp Willow Creek Extra Virgin Olive Oil
1 Onion, diced
1 clove Garlic
1 cup frozen Sweetcorn
1 can of Pilchards, drained
1 large Egg
1 cup Breadcrumbs
- Cook the potatoes on high in the microwave for around 10 minutes, or until they are soft. Heat 1 tsp of Willow Creek Extra Virgin Olive Oil in a pan and fry the onion until translucent. Add the garlic and sweetcorn and cook on low for 5 minutes.
- Mix the fish (you can eat the bones – they’re full of calcium), onion, garlic, mashed potato and sweetcorn. Season well and shape into 12 fish cakes.
- Dip each cake in the beaten egg and roll in breadcrumbs to coat. Heat a little oil in a pan and fry the fishcakes until golden.