Ingredients
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1 x 400g can Lucky Star Pilchards in Sweet Chilli Sauce
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1 egg
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½ cup (125ml) breadcrumbs
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1 small onion, peeled and finely chopped
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2 stalks celery with leaves, finely sliced (chop leaves separately)
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Salt and black pepper, to taste
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Flour, for dusting
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Vegetable oil, for frying
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1 lemon, cut into wedges
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18 cherry tomatoes, halved
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12 whole lettuce leaves (cos or romaine), washed
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½ English cucumber, sliced
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2 carrots, peeled and grated
Method
Drain the pilchards and reserve the sauce for later. Mash the pilchards in a bowl.
Add the egg, breadcrumbs, onion, chopped celery leaves and salt and pepper to the mashed fillets.
Form into 24 balls and roll lightly in flour.
Heat the oil in a non-stick pan and shallow fry the balls until browned on the outside and heated through.
Remove from heat and drain on paper towel.
Squeeze half the lemon wedges over the pilchard meatballs.
Toss the chopped celery and cherry tomato halves in the reserved sweet chilli sauce.
Place the lettuce cups on serving plates or a platter and divide the celery and cherry tomatoes between the cups.
Top with the cucumber and carrots and lastly add two pilchard meatballs to each cup.
Serve with the remaining lemon wedges.
*Chef’s note: Before you form the pilchard ‘meatballs’, taste your mixture for seasoning by making a little test ball and cooking it.
Makes 12 cups
Lucky Star