To prepare the fishcakes, boil potatoes and green beans until tender then drain and mash potatoes.
In a bowl combine the flaked pilchards (no sauce), mashed potatoes, chopped green beans, grated onion, contents of the sachet of KNORR Garlic and Herb Potato Bake, lemon juice and egg.
Shape into patties then dust with flour.
Heat oil in a pan and fry the fishcakes on both sides until golden brown, remove and drain on paper towel.
To prepare the potato chips, add oil to a deep frying pan.
Heat oil until hot, add potato chips and fry until light golden in colour.
Remove chips from oil and drain on paper towel then season with KNORR Aromat.
Serve Fishcakes with Potato chips and a fresh salad.