Star Fishcakes

• Yield: 15 fishcakes (5 Servings)
• Prep: 10 mins
• Cook: 15 mins
• Ready In: 25 mins

Ingredients

  • 1 tin pilchards in tomato sauce 410 g tin
  • 1/2 onion chopped
  • 1 cup frozen sweetcorn boiled
  • 2 tablespoons lemon juice
  • 1 extra large egg
  • 4 slices brown bread crumbed

Instructions

  1. Split the pilchards down the middle to remove bones if necessary
  2. Place all the ingredients in a bowl and mix well
  3. Press heaped tablespoons of the mixture into a star shaped cookie cutter
  4. Dust the fish stars with flour and bake until golden brown at 180 C

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