Pilchard Fish Cakes
Ingredients
425g pilchards in tomato sauce, 1 tin
¼ onion, finely chopped
100ml flour, cake
2ml baking powder
pinch salt, two finger pinch
1 egg
Method
- Preheat the oven to 180°C.
- Brush a baking sheet with oil.
- Mash the fish, including the bone, with a fork. Mash the bones well.
- Mix all ingredients.
- Shape into small fish cakes. Place on baking sheet.
- Bake until done, about 20 minutes.