• Prep Time: 15 minutes  Cook Time: 10 minutes

• Yield: 10

Ingredients

• 410 g can SPAR pilchards in chilli sauce
• 250 ml SPAR milk
• ½ medium onion, finely chopped
• 150 g SPAR cake flour (310 ml)
• 1 large SPAR egg
• 5ml baking powder
• 2 ml salt
• 2 ml ground cumin
• SPAR sunflower or canola oil for frying

Topping sauce

• 175 ml SPAR Greek-style plain yoghurt
• 25 ml chopped fresh mint
• 1 ml salt

Method

1. Turn the pilchard can contents into a sieve set over a bowl, and set aside for the sauce to drain.
2. In a SPAR Good Living 1.5 litre white ceramic bowl, mash the drained pilchards. Stir in the milk, onion, flour, egg, baking powder, salt and cumin.
3. Heat shallow oil in a SPAR Good Living Premium 24cm stainless steel frying pan.
4. Spoon 3-4 very large spoonfuls of mixture into the hot oil, turning each fritter once, to brown on both sides during for 5 minutes cooking time. Using a slotted spoon, transfer the fishcakes onto crumpled kitchen paper. Repeat this procedure. Serve immediately.
5. Warm the drained sauce for an accompanying sauce.
6. Serve 2 fishcakes per person, on a bed of dhania rice. Pour a little reserved warmed chilli-tomato sauce over. Serve with the salad, and the Topping Sauce in a separate bowl to dollop onto the fritters.