Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pilchard fishcakes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pilchard Fishcakes is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Pilchard Fishcakes is something that I’ve loved my whole life.
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To begin 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
- Prepare 1 tsp cumin powder
- Make ready 1 tsp coriander powder
- Make ready 1 clove garlic crushed
- Make ready Ginger 1cm crushed
- Make ready Zest and juice of 1/4 lemon
- Take 1/4 cup finely chopped onion
- Get 1/4 cup sliced spring onion
- Take 1/4 cup chopped coriander
- Get 1 chopped chillie or Jalepeno
- Take 1/4 cup dessicated coconut
- Make ready 2 cups brown bread crumbs
- Take 1 egg
- Prepare Oil for shallow frying
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. Add the pilchards to the potatoes and mashe well togeher. Pilchard fish cakes are a lot more palatable and very easy to bake; slow food made fast.
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
These pilchard fish cakes are a dream to make and fit in with our philosophy of slow food made fast; about fifteen minutes of actual work, and one hour from start to finish. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges. Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil. Try this posh take on the humble fishcake!
So that is going to wrap it up with this special food pilchard fishcakes recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
