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Fish cakes with pilchards Category1st edition, Meals Fish on a Friday is a familiar favourite. A tin of pilchards can go a long way to feed a family quickly. Serving size Makes about 20 fish cakes Ingredients 1 x 425 g tin pilchards in tomato sauce 2 eggs, beaten 1 small onion, grated 1 carrot or baby marrow, grated
Drain the tinned pilchards, reserving 3tbsp of the tomato sauce for the dipping sauce, then mix the fish into the potato with lemon zest and juice, herbs, and onion and stir until well combined. Form the mixture into either large fishcakes or small croquettes.
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).
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).
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