Pilchard cakes with sweet potato mash

Deur Barbara Joubert, SARIE KOS Winter 2009

Pilchard cakes with sweet potato mash Foto’s: Micky Hoyle Galery

Serves 4

  • 2 cans (425 g each) middlecut sardines
  • 125 ml sauce from the cans
  • 250 ml grated white bread
  • handful of parsley, finely chopped
  • 1 egg
  • salt and freshly ground black pepper to taste
  • sunflower oil to cook the cakes in

Drain fish but retain the sauce and measure out 125 ml of it. Remove fish’s bones and skin. Mash fish with a fork and combine all the ingredients. Make the fishcakes. Heat a little bit of oil in a pan and fry them for about 5 minutes, on both sides.

Sweet potato mash

  • 500 g sweet potato, cubed
  • 500 g pumpkin, cubed
  • 45 ml butter
  • salt and freshly ground black pepper to taste

Boil sweet potato and pumpkin until soft. Drain and mash. Stir the butter through and season with salt and black pepper.

  • Assistent Lynnae Janse van Rensburg

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