Pilchard-Stuffed Potato Patties

This potato pancake recipe is going to change the snacking game forever! Cheesy herbed mash is stuffed with pilchards and cheese, making the easiest, cheesiest snack around! These stuffed patties can also be prepped ahead, frozen, and fried when needed! Convenient meal prep: o-FISH-ally done and dusted!

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FULL RECIPE

Makes 16
Hands-on time: 45 minutes
Hands-off time: 55 minutes

INGREDIENTS

For the mash:
4 (1kg) medium potatoes, peeled and chopped
cup cake flour
cup grated cheddar cheese
2 tbsp finely chopped parsley
tsp each salt and pepper, to season

For the stuffing:
1 tin (400g) Lucky Star Pilchards In Tomato Sauce
tsp each salt and pepper, to season
1 cup grated cheddar cheese
oil, for shallow-frying

For the dipping sauce:
tin (205g) Lucky Star Chakalaka Mild & Spicy
cup mayonnaise

METHOD

For the mash:
1. Place the chopped potatoes in a large pot, cover with cold water and bring to a boil over high heat. Turn the heat down to medium and cook for 15-20 minutes until fork-tender.
2. Strain the potatoes and set aside for 5 minutes. Place the potatoes in a mixing bowl and mash until smooth.
3. Stir in the flour, cheese and parsley and season to taste with salt and pepper.

For the stuffing:
4. Spoon the Lucky Star Pilchards into a mixing bowl and break up any chunky bits. Season to taste with salt and pepper. *Chefs Tip: debone the pilchards, if desired.

For the dipping sauce:
5. Combine the Lucky Star Chakalaka with the mayonnaise in a mixing bowl. Using a hand blender, blend the mixture until smooth. *Chefs Tip: No need to blend the sauce if you dont have a blender.

To assemble:
6. Divide the potato mixture into 16 portions. Roll each portion into a ball. Flatten the ball with your hands and place 1 tablespoon of the pilchard filing into the centre of the mash disc and sprinkle some grated cheese on top.
7. Fold the edges of the mash disc over the filling. Gently roll the filled mash into a neat ball again and flatten slightly with your palm. Continue with the remaining balls.
8. Heat the oil for shallow-frying in a large pan over medium heat. Once hot, add 4 potato patties to the pan and fry for 3-4 minutes per side until golden and crisp. Drain on paper towel. Repeat with the rest of the potato patties.
9. Serve the fried potato patties with the chakalaka dipping sauce on the side and ENJOY!

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