Maureen's Pilchard Fish Cakes

Recipe by Shazzie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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