Pilchard Fish Cakes
(11 Mar 2019)

Pilchard Fish Cakes

Pilchard Fish Cakes
Recipe by Nicole Snelling


1 tin Pilchards in tomato sauce
200g Mashed potato
½ Onion, finely chopped
Handful Parsley, finely chopped
2 Eggs, beaten
1 Cup Bread crumbs
Oil, for frying

Bring a non stick pan to a medium-high heat, add 1 Tbsp of oil and onions, saute them for 3-4 minutes. Remove from heat and set aside to cool slightly.
Remove the pilchards from the sauce and add them to a mixing bowl, remove any bones and flake the fish into pieces, add mashed potato, onion and chopped parsley, season well.
Mix all the ingredients together to combine.

Shape the mixture into 5-7 fish cakes.
Dip each fish cake into the beaten egg, then into the bread crumbs to coat.
You can give them a second coat of crumbs if you want to.
Heat some oil in a pan, about 1-2cm and fry the fish cakes until golden brown on each side.
Drain them on a paper towel and serve them with lemon wedges or a salad of your choice.

 

 

 

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