Hands-on time: 30 minutes
Hands-off time: 35 minutes
4-5 large potatoes, cubed and boiled
3 tbsp butter
½ tsp each salt and pepper, to season
2 tins (400g each) Lucky Star Pilchards in Hot Chilli Sauce
3 slices white bread
¼ cup milk
1½ cups grated cheddar cheese
Oil, for frying
½ tin (200g) Lucky Star Chakalaka Hot and Spicy
Preheat the oven to 180°C and line a round springform cake tin (23cm) with baking paper.
Drain and mash the softened potatoes along with the butter and ¼ teaspoon each salt and pepper until smooth and lump-free.
Press the mashed potatoes into the cake tin in an even layer to form a ‘crust’ and set the tin aside.
Remove the Lucky Star Pilchards in Hot Chilli Sauce from the tins and remove the bones using a fork. *Chef’s Tip: Removing the bones is an optional step as they are safe to eat!
Place the bread in a shallow bowl and pour over the milk. Allow the bread to absorb the milk, about 5 minutes.
Place the pilchards into a bowl and break it up lightly with a fork. Add in ½ a cup of the grated cheese and the remaining ¼ teaspoon salt and pepper to taste and stir to combine.
Once the bread has softened, squeeze out the excess milk, Add the bread and egg into the pilchard mixture and, using a spoon, stir the mixture until everything comes together.
Shape the mixture into golf-sized balls, it should make about 25 balls and chill in the fridge for 10 minutes to firm up. *Chef’s Tip: Wet your hands slightly to help handle and roll the balls with ease.
Heat the oil in a non-stick pan and gently fry the fish ‘meatballs’ until golden on either side, about 3-5 minutes. *Chef’s Tip: Fry in two batches so as to not overcrowd the pan!
Once the meatballs are golden brown all over, pack them on top of the mash potato base in an even layer.
Pour the Lucky Star Chakalaka Hot and Spicy over the fish balls and scatter over the remaining 1 cup of cheese.
Place the tin in the oven and bake for 20-25 minutes or until the cheese has melted and turns golden brown.
Remove the tin from the oven and allow to cool slightly, about 10 minutes. Remove the base from the springform tin and slice the ‘meatball’ and mash pie into even slices.
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'Meatballs' and Mash Pie with a Twist