Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, pilchard fishcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
These pilchard fishcakes are a lovely light lunch, or serve mini versions as party food. For a delicious twist on a conventional fishcake, try making these easy pilchard fishcakes. We are joined by chef Tash Geleba this morning to show you how to make a basic fish cake, they can then be turned into many meal options using this one.
Pilchard Fishcakes is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Pilchard Fishcakes is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have pilchard fishcakes using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pilchard Fishcakes:
- Prepare 400 g pilchards in chilli sauce
- Prepare 155 g pilchards in tomato sauce
- Make ready 1 tsp cumin powder
- Take 1 tsp coriander powder
- Take 1 clove garlic crushed
- Get Ginger 1cm crushed
- Get Zest and juice of 1/4 lemon
- Get 1/4 cup finely chopped onion
- Take 1/4 cup sliced spring onion
- Get 1/4 cup chopped coriander
- Prepare 1 chopped chillie or Jalepeno
- Prepare 1/4 cup dessicated coconut
- Get 2 cups brown bread crumbs
- Get 1 egg
- Prepare Oil for shallow frying
So sad that tinned pilchards (or sardines) in tomato sauce don't appear as a known ingredient on Zaar as these beat all the other fish cake. See recipes for Pilchards and mash too. Creamy feta fish cakes on buttered cabbage. These pilchard fish cakes were the surprise hit of the Freshly Blogged competition so far with my family.
Steps to make Pilchard Fishcakes:
- Preapre ingredients
- Place tinned pilchards with sauce into a mixing bowl and mash with a fork
- Add in the cumin powder, coriander powder, garlic, ginger, lemon zest and juice, onion, spring onion, chillie/jalapeno and chopped coriander. Season with salt and mix well.
- Once mixed add in the breadcrumbs, desiccated coconut and egg. Mix again and check to see that the mixture binds well together. You can add more bread crumbs if needed.
- Cover and chill for roughly 30 minutes.
- Once chilled, mould into balls a bit bigger than a golf ball
- Flatten slightly to create a 'patty'
- For a healthier option place onto a greased baking sheet and grill for about 15 minutes at which point turn them over and continue to cook for a further 15 minutes or until done.
- Alternatively, heat pan with oil over a moderate heat and shallow fry.
- Turn only when done on one side to prevent them from breaking
- Serve with a slice of lemon and a side of salad
Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish. Make for starters or as part of a midweek meal. Our healthy take on pilchard fishcakes features fresh spinach - one of the hero ingredients. A can of economical, nutritious pilchards can be turned into a tasty family meal with the addition of a few simple ingredients.
So that’s going to wrap it up with this special food pilchard fishcakes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
