Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
Large potato, peeled & cooked until soft & mashed 1
Large carrot, peeled & cooked until soft & mashed 1
Large onions, finely chopped & fried until cooked 2
Garlic clove, finely chopped 1
Large eggs, lightly beaten 5
Self-raising fl our 1 cup (250 ml)
Breadcrumbs 1 cup (250 ml)
Tomato paste 50 g
Sugar 3 Tbsp (45 ml)
Curry powder 1 Tbsp (15 ml)
Ground Tumeric 1 tsp (5 ml)
Steak and chops seasoning 1 Tbsp (15 ml)
Cayenne pepper 1 tsp (5 ml)
Tomato sauce 2 Tbsp (30 ml)
Worcestershire sauce 2 Tbsp (30 ml)
Coriander, chopped 2 Tbsp (30 ml)
Cooking oil for frying 2 Tbsp (30 ml)
Salt and pepper to taste
The sauce from the drained fish
Cooking oil 1⁄4 cup (60 ml)
Vegetable stock or water 1⁄4 cup (60 ml)
Fresh basil leaves 1 handful
Olive oil 2 Tbsp (30 ml)
With Chef Vicky’s Fried Rice with Cabbage recipe, there is no need for a lot of spice because with the Lucky Star there is already so much flavour! Simply garnish with parsley or micro herbs and serve warm.
This quick and easy Sardine Pâté is the perfect breakfast or quick snack influenced by Georgia’s love for the ocean and fresh seafood. Serve with egg cups with toast.
A fusion dish combining tender sardines, creamy Alfredo sauce, and spicy Peri-Peri flavours creates a unique and delicious pasta dish. The blend of Italian and African cuisines offers a rich and zesty experience, striking a perfect balance between savoury and spicy. Ideal for food enthusiasts seeking a flavour-packed culinary