Feeling like something rich and sticky? Well, we've got you covered with an easy to make recipe for sticky pilchard fritters.
For the Sauce:
1 tbs of dark soy sauce
½ cup chutney
2 diced red chillies
For the fritter:
425g of Pilchard
1 lightly beaten egg
1 whole chopped onion
1 whole chopped tomato
1 cup diced stale bread crumbs (or Ciabbatta)
2 tbs garlic salt
In a bowl, pour the pilchard (check for bones), bread crumbs, chopped onion, tomato and mix together. Add the egg, garlic salt and bind all ingredients together using a spoon (wooden spoon preferably)
On a heated stove, prepare a non-sticky frying pan and pour over medium olive oil (Note: the fritters must be fried in shallow to medium oil and NOT deep fried). Using a tablespoon, scoop out heaped portions of the mixture and fry for 5 minutes on both sides (or until well fried golden).
Set fritters aside to cool down.
In a different pan, use 1 tablespoon of the used olive oil and sauté the diced chillies, add the chutney and soy sauce. When the sauce starts to boil, remove from the stove and pour the sauce over the fritters making sure that all the fritters are covered with the sauce.
Garnish with either sesame seeds or dried oats (rolled oats) and coriander.
This dish is great as a snack or as part of a platter when hosting.