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)
Inspired by his Venda heritage, Chef Funi’s Sardines with Mabele is rich flavour. The Lucky Star Sardines gives it that elevated tang. Best served warm with fried sardines, tomato, onion relish and fried cabbage.
The Peri-Peri Sardine Boujee Bowl is a flavourful and nutritious dish with omega-3 from sardines and a spicy peri-peri seasoning. Packed with fresh vegetables and grains, it is a satisfying and energizing meal suitable for lunch or dinner.
A true Cape Malay dish with a South African twist of Lucky Star Pilchards in Tomato Sauce, rich with flavour and a subtle hint of heat, Faldela’s Pilchard Samoosas are the perfect treat.