Makes: 15
Hands-on time: 20 minutes
Hands-off time: 10 minutes
INGREDIENTS
1 tin (400g) Lucky Star Pilchards in Tomato Sauce
1 tin (410g) Lucky Star Chakalaka Mild and Spicy
1½ cups breadcrumbs
½ tsp each salt and pepper (optional)
½ cup grated cheddar cheese
¼ cup mayonnaise
15 mini hamburger buns, halved and toasted
slider toppings of your choice
Serving suggestion:
Lemon wedges
Oven baked chips
METHOD
1. Open the Lucky Star Pilchards in Tomato Sauce tin. Strain the tomato sauce into a small bowl and set this aside until ready to serve.
2. Place the whole pilchards and the Lucky Star Chakalaka Mild and Spicy in a large mixing bowl. Use a fork to shred and mash the fish and chakalaka into a chunky mixture. *Chef’s Tip: The pilchard bones can be removed if preferred!
3. Add the breadcrumbs, salt and pepper, if using, and grated cheese to the shredded pilchard and chakalaka. Mix until a firm consistency is formed.
4. Section the mixture into 15, 1 tablespoon-sized patties. Arrange the patties onto a clean cutting board. *Chef’s Tip: Rub 1 teaspoon of oil between your hands to stop the patties from sticking when shaped.
5. Heat a large non-stick pan with 2 tablespoons of oil. Lay the patties into the pan and fry 5 at a time for 3-4 minutes or until they are golden brown. *Chef’s Tip: The patties can also be cooked in the airfryer or the oven at 180°C for 5-6 minutes.
6. Remove the cooked patties from the pan and set them aside until ready to assemble.*Chef’s Tip: The cooked patties can be frozen for up to 3 months.
7. When ready to serve, mix the reserved tomato sauce and mayonnaise until combined. Divide and spread the sauce onto both halves of the mini burger buns.
8. Lay a patty, followed by your chosen toppings, onto the 15 bun halves, top with the second bun half.
9. Serve the sliders with a squeeze of lemon alongside the oven chips, and any leftover sauce and ENJOY!
