Lemon & Herb Pilchard & Pap Fishcakes

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Need to get food on the table fast, or maybe a quick treat for the lunchbox? Create these delicious Lemon and Herb Pilchard Pap Fishcakes in just a few minutes. They’ll go down an absolute treat, and you’ll have lots of fun in the kitchen cooking them!

Makes: 12

1 c (250 ml) water
½ c (125 ml) FEAST Super Maize Meal
1 onion, finely chopped
1 tsp (5 ml) vegetable oil
425 g tin minced pilchards
zest of 1 lemon
1 c (250 ml) finely chopped mixed fresh herbs (dill, coriander, parsley and chives)
freshly ground salt and pepper to taste
1 egg
½ c (125 ml) seasoned cake flour
vegetable oil for shallow frying

To serve:
spicy tinned tomato and onion sauce
1 lemon cut into wedges (optional)

Heat the water until boiling in a small pot. Stir in the FEAST Super Maize Meal and mix until smooth and thick.
In a small frying pan, fry the onion until softened.
In a medium bowl, mix the cooked maize and onions, minced pilchards, zest, herbs, seasoning and egg until well combined.
Divide mixture into 12 equal pieces and form into patties. Chill in the fridge for at least 30 minutes.
Coat fishcakes lightly with seasoned cake flour.
Heat enough oil for shallow frying in a heavy based frying pan. Fry the fishcakes in batches for +- 3-4 minutes per side or until golden. Place onto paper towel to absorb excess oil.
Serve with spicy tomato and onion sauce and fresh lemon wedges. Also delicious served with mayonnaise.

Great for the lunchbox!