It is all in the presentation and the crockery. Flatware from by Trish O'Keefe (a gifted friend and market pal) and the bowls by the late Paul de Jongh (so often part of our meals).
I am getting these versatile, budget beating pilchard fish cakes right. This time, I took 
Like last time, and because I don't like waste, the sauce was made from the tomato sauce from the can. Added to some chopped onion and garlic and this time, I added a dash of sweet chilli sauce to counter the saltiness.
This time, I served them with salad and reduced the size (I used a ⅓ cup measure). Last time I used a ½ cup, and they were too big. The other advantage is that I have six over for the freezer and for Friday suppers after long and soon to be hot kitchen days.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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