Danielle Marais FISHCAKES 1 can (425 g) of sardines in tomato sauce 1 can (200 g) tuna, drained 1 o

FISHCAKES Renee Potgieter years I have used my mom's recipe with only five ingredients: Salt, pepper, a grated onion, 1 egg and a tin of pilchards (the one that gets the sans ketchup). The liquid you pour over a loaf of bread for the cat. If the mixture is a bit too sluggish to make a good cookie form, add a little flour. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html
. Diane Hancox Roode I just salt, cayenne pepper, ground onion, finely chopped parsley, mashed potatoes & egg, mix well, ysgrifennyddes spoonfuls in hand, roll in flour & fry in oil! http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html
TUNA COOKIES recipe for an after
Mix and spoon tablespoons into hot medium, level of oil in pan. Bake both sides brown. Served with fries and green peas and salad. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html
Danielle Marais FISHCAKES 1 can (425 g) of sardines in tomato sauce 1 can (200 g) tuna, drained 1 onion, grated 1 egg, beaten 10 ml dried parsley 125 ml cake flour Salt and pepper to taste Squeeze the sardines in tomato sauce and tuna fine. Add the remaining ingredients and mix well. Preheat a pan to moderately hot. Pour a little oil in it. Spoon tablespoons of the fish mixture into the oil and fry on both sides brown. Serve the biscuits warm. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html
Mash potatoes and mix well with remaining best. Grease pie dish and sides and fill with potato mixture. Filling: 1 can sardines (425g) in tomato sauce; 200ml mayonnaise; 2 onions, finely chopped; becoming a chef 50ml parsley; 30ml vinegar; 2 beaten eggs and a pinch of cayenne pepper. Mix everything together (just like tomato sauce from sardines) Create in aartappelkors. Pour sauce mixture evenly over sardines. Grate a layer of cheese and bake at 180g for 20-30min until cooked. for 15 / 3/13 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html
Esmerilda Hanekom FISHCAKES first glimpse of sardines in tomato sauce 1 small onion, grated 100ml flour 15ml baking powder 1 egg, beaten Press sardines fine in a mixing becoming a chef bowl. Add onion and mix well. Sift flour and baking powder together and add to the egg to the fish mixture. Season to taste. Mix thoroughly. Heat oil in a frying becoming a chef pan and ladle full of batter into hot oil. Fry until golden brown and cooked on both sides. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html Molly-Ann Underwood Schmidt FISHCAKES TUNA WITH 2 x 48 g packets kitsaartappels (eg. Smash) 2 x 170g cans tuna in water, drained 1 onion , chopped 1 green bell pepper, seeded and chopped 1 egg, beaten 15 ml dried pietersieiie 2 ml salt 125 ml oil Method: 1. Make the kitsaartappels according to the directions on the package. 2. Mix all the ingredients except the oil together. 3. Heat the oil in a shallow pan and fry spoonfuls of the tuna mixture into the hot oil for about 3 minutes on each side until lightly becoming a chef browned. becoming a chef (It is better to have the cookies becoming a chef in clusters cooking.) 4. Drain the fish cakes on paper towels. 5. Serve with spicy potato salad and tartare sauce. Variation: 425 g sardines in tomato sauce can be used instead of the tuna used. Remove the bones before the fish crushed. Avokadodoopsous also tastes delicious with the fish cakes. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html Maryna Els Slabbert Fish Cakes 3medium potatoes peeled and diced 1can 400g salmon and tuna drained 1can 185g salt and freshly ground black pepper 60ml quarter coriander 2 eggs lightly beaten 30ml 2nd lemon oil tomato sauce to serve Cooking ie aartapperblokkies in salted water until tender, drain well, press the fish finely and mix well with those potatoes in a bowl, season with salt and pepper to taste add the coriander and eggs season with lemon juice and mix constitute about 16 sizeable fish cakes with the palm of your hand or use a cookie cutter and place on a tray Refrigerate for about 15 minutes to their firm so that it does not break during cooking pour a lot of oil in a heated pan and fry the fish cakes a few at once to brown on the edges with egg lifter Turn over and cook them to the other side until brown Serve with tomato sauce Baked http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/viskoekies.html visbroodjie By Arina du Plessis Landbouweekblad Ingredients 500 g hake fillets, skin removed 15 ml oil 1 onion, grated 1 large carrot, finely grated 3 gherkins, finely grated Salt and freshly becoming a chef ground black pepper to taste 8 eggs 250 ml cream 250 ml tomato