Recipe: Appetizing Pilchard Fishcakes

Pilchard Fishcakes.

Recipe: Appetizing Pilchard Fishcakes You can cook Pilchard Fishcakes using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Pilchard Fishcakes

  1. You need 400 g of pilchards in chilli sauce.
  2. Prepare 155 g of pilchards in tomato sauce.
  3. It\’s 1 tsp of cumin powder.
  4. You need 1 tsp of coriander powder.
  5. It\’s 1 clove of garlic crushed.
  6. You need of Ginger 1cm crushed.
  7. You need of Zest and juice of 1/4 lemon.
  8. It\’s 1/4 cup of finely chopped onion.
  9. You need 1/4 cup of sliced spring onion.
  10. Prepare 1/4 cup of chopped coriander.
  11. It\’s 1 of chopped chillie or Jalepeno.
  12. It\’s 1/4 cup of dessicated coconut.
  13. Prepare 2 cups of brown bread crumbs.
  14. You need 1 of egg.
  15. Prepare of Oil for shallow frying.

Pilchard Fishcakes instructions

  1. Preapre ingredients.
  2. Place tinned pilchards with sauce into a mixing bowl and mash with a fork.
  3. 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..
  4. 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..
  5. Cover and chill for roughly 30 minutes..
  6. Once chilled, mould into balls a bit bigger than a golf ball.
  7. Flatten slightly to create a \’patty\’.
  8. 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..
  9. Alternatively, heat pan with oil over a moderate heat and shallow fry..
  10. Turn only when done on one side to prevent them from breaking.
  11. Serve with a slice of lemon and a side of salad.

Author: Soematra

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