600g Potatoes

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


  1. 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.
  2. 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.
  3. 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.