Maureen'S Pilchard Fish Cakes - cooking recipe

Ingredients

2 (445 g) cans pilchards in tomato sauce
2 -3 cups mashed potatoes
4 onions, finely chopped
2 eggs, beaten
salt
pepper
herbs

Preparation

Drain the pilchards, retaining the tomato sauce.
Add to mashed potato and beaten egg, mixture must be quite stiff.
Add onion and seasoning.
Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
(If desired, allow to cool and freeze - can be re-heated in microwave).
Serve with reserved tomato juice, simmered with italian herbs and parmesan.