1 x-large egg (if egg is large, its also good)
1 heaped teaspoon raw oats/breadcrumbs
Salt, pepper to taste
Spices to taste
Sliced pickled jalapenos (optional)
1 tsp chutney
Drain the tinned fish (keep the tomato sauce for something else). Wash the fish pieces clean from the tomato sauce. In a mixing bowl, crush the fish with a fork, add all the other ingredients.
Preheat oven to 180 oC. With your hands, form balls and place in an oven dish. Bake uncovered for about 15 minutes.
Recipe and photo: Alma Pretorius
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