Pilchard fish cakes are a delicious and budget-friendly dish that makes use of canned pilchards, also known as sardines, to create flavorful and nutritious patties. These fish cakes are easy to make and perfect for a quick weeknight dinner or a satisfying lunch. The combination of pilchards, potatoes, and a blend of spices creates a delightful meal that will appeal to seafood lovers and those looking to try something new. Let’s dive into the recipe to make these delectable pilchard fish cakes.
Pilchard Fish Cakes Recipe
Enjoy these flavorful and crispy Pilchard Fish Cakes as a delightful meal that brings the goodness of pilchards together with aromatic spices and potatoes. These fish cakes are a wonderful way to savor the taste of the sea and create a satisfying and memorable dining experience.
Equipment
- large bowl
- potato masher
- frying pan
- kitchen towles
Ingredients
- pilchards
- potatoes
- onion
- garlic
- parsely
- paprika
- vegetable oil
- bread crumbs
- lemon juice
- coriander
- cumin
- salt and pepper
Instructions
- In a large mixing bowl, combine the drained pilchards and boiled potatoes. Use a potato masher or fork to mash the mixture until well combined.
- Add the finely chopped onion, minced garlic, ground cumin, ground coriander, paprika, lemon juice, and chopped fresh parsley to the bowl. Season with salt and pepper to taste.
- Mix all the ingredients thoroughly until you have a cohesive fish cake mixture.
- Divide the mixture into equal portions and shape each portion into a round patty, about the size of a palm.
- Place the all-purpose flour, beaten eggs, and breadcrumbs in separate shallow bowls for the coating process.
- Dip each fish cake patty into the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is coated evenly. Finally, coat the patty with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
- Heat vegetable oil in a frying pan or skillet over medium heat. Fry the fish cakes in batches until they are golden brown and crispy on both sides, which should take about 3-4 minutes per side.
- Once the fish cakes are cooked, remove them from the pan and place them on a plate lined with kitchen paper towels to drain any excess oil.
Video
Notes
You can use fresh pilchards or canned pilchards in tomato sauce for this recipe. Ensure you remove any bones before mashing the fish with the potatoes.
Customize the level of spiciness by adjusting the amount of paprika or adding chili flakes to the mixture.
For added crispiness, you can refrigerate the coated fish cakes for 10-15 minutes before frying them.
Leftover fish cakes can be stored in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.
Nutrition
Serving: 900g
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