Chickpea and pilchard fish cake

Ingredients

• 1 tin chickpeas
• 1 tin Pilchards
• Onion
• Garlic
• Coriander
• Lemon zest and juice
• 1 egg
• Bread crumbs

Method

• Drain the chickpeas
• Blend a third of the chickpeas together with a small clove garlic, hand full coriander leaves lemon juice and zest. (Add spoon full water if you struggle to blend)
• Take the rest of the chickpeas and crush with a fork or masher.
• Dice an onion into fine blocks.
• In a bowl mix the everything together (the fish will break up when mixing)
• Roll the mixture into balls.
• Whisk the egg. Dip the balls into the egg and then into the bread crumbs. Shape the fish cake with your hand.
• You can shallow fry them in a pan or bake then in the oven (If you bake them remember to rub oil on the oven tray and you can brush some oil over them)
• **If the mixture is too soft and you are struggling to form your fish cakes add some bread crumbs or oats to the mixture.
• Serve with yoghurt dipping sauce.