Maureen's Pilchard Fish Cakes

READY IN: 45mins
Recipe by Shazzie

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). Perhaps a few other "foreign" non-American members will have this ingredient at hand and give this a bash. Preparation time excludes making mashed potato - can use instant mash if desired).

Top Review by Tessa van Niekerk

Beautiful! I actually received a few tins of pilchards as a house-warming gift when I moved into my first own flat, and never really knew what to do with them. Try it with pilchards in chilli sauce for a bit of a bite, especially in winter...

Ingredients Nutrition

Directions

  1. Drain the pilchards, retaining the tomato sauce.
  2. Add to mashed potato and beaten egg, mixture must be quite stiff.
  3. Add onion and seasoning.
  4. Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
  5. (If desired, allow to cool and freeze - can be re-heated in microwave).
  6. Serve with reserved tomato juice, simmered with italian herbs and parmesan.

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