Fish Cakes

When fresh fish is not readily available, this simple recipe will transform the odd tin of pilchards into really delicious fish cakes.
Quick, easy, delicious and nutritious.
This economical recipe should yield about sixteen medium sized fish cakes.

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Ingredients:
2      425gr tins of pilchards in tomato sauce
1     medium onion
2     eggs
20gr    oats
200gr    breadcrumbs (6 slices)                       
2,5ml     spice for fish
20ml    chopped parsley
Salt and pepper to taste, and a little cayenne pepper

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Method:
Chop the onion with a hand blender attachment till very fine. Blitz the breadcrumbs til fine.
Remove the spines from the pilchards and mix in all the ingredients in a bowl until combined thoroughly.
Heat oil in a frying pan to a medium heat. Shape the fish cakes to your liking and fry until golden brown.
Keep warm until all are done.
Serve with a salad as a light lunch or with chips and salad as a main meal.