By Heidemarie Swanepoel

Fish Cakes

Fish Cakes


A very easy, healthy meal to serve, either with toast for a quick lunch, or as a filling for a sandwich, or even together with mashed potatoes and salad as a main meal. This recipe is as versatile as it is delicious.
Using the correct fish ensures you are getting your daily dose of Omega 3 and 6, and is very good for the children’s concentration, so I love serving these fresh from the griddle on those mornings when the children are due to write a test at school.

Ingredients:
1 tin canned fish (pilchards with tomato sauce is my favourite)
1 tomato
1 gherkin
1 small onion
2 -3 eggs
3 – 5 tablespoons flour
Salt and pepper to taste.

Finely chop the tomato, gherkin and onion.
Add the fish with the tomato sauce, the eggs and the seasoning. Mix well
Lightly beat the eggs with a fork, and add them to the fish.
Mix in enough flour to make a fairly firm mixture. This cannot form balls, but you do not want it running all over the place in your griddle pan.
Heat a frying pan over medium – high heat. Using a little oil for frying, drop the mixture by the spoonful into the pan. Fry for 2-3 minutes on each side. Drain well.
Serve hot.