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Chakalekker Pilchard Sliders

Makes: 15

Hands-on time: 20 minutes 

Hands-off time: 10 minutes


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


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!


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