5-Ingredient Fish Fingers with a Cheesy Centre

By Foodies of South Africa · 40 min

Ingredients

Instructions

1. Boil the quartered potatoes in salted water for about 25 minutes, until just soft. Drain, mash with a fork and let cool so the fishcakes firm up.
2. Shred the pilchards into a medium bowl, add a pinch each of salt and pepper, stir and set aside. Pilchard bones are safe to eat, so you can leave them in or remove them as you prefer.
3. Mix the mashed potato with the pilchards, then add 1 egg, ½ cup breadcrumbs and the reserved salt and pepper, and mix well. Chill for 15-20 minutes to firm slightly.
4. Cut the cheese into 6cm x 2cm sticks. Cover each stick with 2 tablespoons of the pilchard mixture, shaping it into a fish finger.
5. Dip each fish finger in the beaten egg, then roll it in the remaining breadcrumbs until fully coated.
6. Heat about 3cm of oil over medium-high heat. Fry the fish fingers for 3-5 minutes until golden and crispy. Drain on paper towel and serve with tartar sauce.

Summarized from Foodies of South Africa's video. Watch it for the details.

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