(Image source: https://cooking.nytimes.com/)
2 x 400g tinned pilchards, cleaned with bones removed
2 slices of day old bread
1 small onion, finely chopped or grated
2 cloves of garlic, grated
3t mild curry powder
1 free range egg
Salt and freshly ground black pepper
4T of canola oil
Flake the fish into a mixing bowl and add the sauce it comes with. soak the bread in some milk or water to hydrate before crumbling it into the mixing bowl. Combine the onion, garlic, curry powder and egg before seasoning with salt and freshly ground black pepper.
Allow the mixture to sit for 10 minutes. Heat some of the oil over medium heat and fry the frikkadels for 3-4 minutes or until golden and brown, turn over and cook the other side in the same manner.
Serve the frikkadels over savoury rice and with a salad
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