Cheesy Pancake Bakes

5-Ingredient Fish Fingers with a Cheesy Centre
Makes 16
INGREDIENTS
2 medium potatoes, peeled and cubed
1 tin (400g) Lucky Star Pilchards in Tomato Sauce
¼ tsp each salt and pepper
3 eggs
2 cups breadcrumbs
200g white cheddar cheese
Oil, for frying
Serving suggestion:
Tartar sauce
METHOD
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Add the quartered potatoes to a pot of salted water. Allow to boil for about 25 minutes or until just soft. Drain the water and mash the potatoes using a fork. Allow the mashed potatoes to cool to ensure firm fishcakes.
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Shred the Lucky Star Pilchards in Tomato Sauce and place in a medium sized bowl and add a pinch each of salt and pepper. Stir to combine and set aside. *Chef’s Tip: You can debone the pilchards if preferred, although pilchard bones are safe to eat.
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Combine the mashed potatoes with the pilchard and mash together to combine. Add 1 egg, ½ cup of breadcrumbs and the reserved salt and pepper and mix well. Place in the fridge for 15-20 minutes to slightly firm up the mash mixture.
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Slice the cheese into 6cm x 2cm sticks and cover each stick with 2 tablespoons of the pilchard mixture, forming a rectangle around each one in a fish finger like shape.
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Dip the pilchard fish fingers into the beaten egg and then into the reserved breadcrumbs, ensuring that the entire fish finger is well coated.
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Bring about 3cm depth of oil to a medium to high heat. Fry the fish fingers for 3-5 minutes until they are golden and crispy. Drain them on paper towel, serve with a tartar sauce and ENJOY!
Planning to try this?
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