Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pilchard fishcakes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Pilchard Fishcakes is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first 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:
- Make ready 400 g pilchards in chilli sauce
- Make ready 155 g pilchards in tomato sauce
- Get 1 tsp cumin powder
- Make ready 1 tsp coriander powder
- Get 1 clove garlic crushed
- Make ready Ginger 1cm crushed
- Make ready Zest and juice of 1/4 lemon
- Make ready 1/4 cup finely chopped onion
- Prepare 1/4 cup sliced spring onion
- Get 1/4 cup chopped coriander
- Make ready 1 chopped chillie or Jalepeno
- Prepare 1/4 cup dessicated coconut
- Make ready 2 cups brown bread crumbs
- Take 1 egg
- Make ready 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.
Instructions 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 for this exceptional food pilchard fishcakes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
