Tinned fish cakes #Pilchards
Tinned fish cakes #Pilchards

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tinned fish cakes #pilchards. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Tinned fish cakes #Pilchards is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Tinned fish cakes #Pilchards is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tinned fish cakes #pilchards using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Tinned fish cakes #Pilchards:
  1. Prepare 1 can tinned pilchards in tomato sauce
  2. Get 1 medium sized onion
  3. Make ready 50 g flour
  4. Get 2 tablespoons salt
  5. Take 1 tablespoon black pepper
  6. Get 1/2 bunch fresh Italian parsley
  7. Take 4 medium sized potatoes
  8. Prepare 200 ml oil
  9. Prepare 2 large eggs
  10. Take 50 g baby spinach/lettuce for serving

Serve with the lemony mayonnaise, salad and lemon wedges. Add the mashed (or grated potato), the diced spring onions, the nicely cut coriander, lemon zest, ½ tsp salt and finally some black pepper. These canned pilchard fish cakes are baked not fried, and only use four ingredients. We're often being told that we should eat more oily fish - the NHS recommends eating oily fish every week.

Steps to make Tinned fish cakes #Pilchards:
  1. Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside
  2. Open the tin can remove and separate the fish from the tomato sauce (keep the sauce for later)
  3. Remove the bone and inners from the fish and break into chunks and put in a mixing bowl
  4. Chop the onion onto small pieces and add into the bowl
  5. Add the salt and pepper to the bowl
  6. Now add the eggs and potato and flour
  7. Mix all the ingredients together but not too fast that it mashes the potato
  8. Roll into balls with your hands (yes it's messy) put in the oil and fry for about 2 minutes constantly turning them
  9. Remove put on a paper towel to soak excess oil
  10. Use the tomato sauce from before as a dipping sauce by chopping more parsley into it and serving on a bed of baby spinach or lettuce

These canned pilchard fish cakes are baked not fried, and only use four ingredients. We're often being told that we should eat more oily fish - the NHS recommends eating oily fish every week. It can, in all honesty, be a hard thing to make appetising as an everyday meal, and fresh fish can be expensive. The best fish cakes I have ever had. 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 recipes (for me).

So that is going to wrap it up with this exceptional food tinned fish cakes #pilchards recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!