Making Quick & Easy Fish Cakes

It is not the time of year for big meals and lots of cooking. Chances are the fridge is still full of leftovers and everyone is growing tired of the big and rich meals. That makes it a perfect time to quickly whip up a batch of fishcakes. These can be enjoyed hot or cold and take almost no time to prepare. They are healthy, nutritious and a brilliant alternative to Christmas leftovers.

Empty two cans of pilchards, sauce and all into a mixing bowl. Add 4 eggs.

Half a cup of flour (125 ml), salt and pepper to season, and a teaspoonful (5 ml) of baking powder is added to the bowl.

Add a cup (250 ml) of breadcrumbs. Mix it all together.

Mix it all together. You can add a finely chopped onion, or perhaps some chutney to season it a bit more. You will know better than I do how your family likes their food. Use a bit of initiative and add your own twist.

Preheat some oil in a pan and bake the drop dollops of the mixture in the hot oil. Fry on medium. Turn once.

Serve this with a fresh salad and perhaps a fresh tear-and-share bread and lunch/dinner is sorted. Healthy and nutritious!

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