Protein Packed Fishcakes

Ingredients

• 1 small tin tomato pilchards(1 x 155 g tin)
• 2 eggs
• 150 g flour
• 2 teaspoons baking powder
• ½ onion, chopped
• 45 g samp, drained
• 2 teaspoons lemon juice
• 250 ml breadcrumbs
• dried herbs
• pepper
• non-stick cooking spray

Preparation

1. place all the ingredients, except 1 egg, 50 g flour and breadcrumbs in a mixing bowl.
2. mix until well combined.
3. spray a non-stick pan with the cooking spray, and ‘fry’ a spoonful of the pilchard mixture at a time over a medium heat until golden brown.
4. dip the golden brown fish cakes in the flour, egg and then the breadcrumbs.
5. place the battered fish cakes on a prepared oven pan and bake at 180 ºc for 10-15 minutes until crispy.