Chickpea and pilchard fish cake

Ingredients

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

Method

1. Drain the chickpeas
2. 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)
3. Take the rest of the chickpeas and crush with a fork or masher.
4. Dice an onion into fine blocks.
5. In a bowl mix the everything together (the fish will break up when mixing)
6. Roll the mixture into balls.
7. Whisk the egg. Dip the balls into the egg and then into the bread crumbs. Shape the fish cake with your hand.
8. 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)
9. **If the mixture is too soft and you are struggling to form your fish cakes add some bread crumbs or oats to the mixture.
10. Serve with yoghurt dipping sauce.