Prep 15 mins
Cook 30 mins
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).
- 2 (445 g) cans pilchards in tomato sauce
- 2 -3 cups mashed potatoes
- 4 onions, finely chopped
- 2 eggs, beaten
- Drain the pilchards, retaining the tomato sauce.
- Add to mashed potato and beaten egg, mixture must be quite stiff.
- Add onion and seasoning.
- Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
- (If desired, allow to cool and freeze - can be re-heated in microwave).
- Serve with reserved tomato juice, simmered with italian herbs and parmesan.
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...
I'm surprised more people don't use tinned pilchards as well,I'm a Brit so I was raised on them. This recipe is almost identical my own that I haven't used for many years but I'm going to! My difference is I didn't use the eggs then,but I didn't in burgers either though do now. I also used to add a packet of parsley and thyme stuffing mix to the fishcakes and dust them in flour before shallow frying or baking,gives them a nice crisp outer coating. Pilchard fishcakes are gorgeous!
Yummy....I'm so glad my German deli/grocer carries pilchards in all kinds of sauces...will try with other sauced pilchards