Maureen's Pilchard Fish Cakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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). Ingredients:
2 (445 g) cans pilchards in tomato sauce |
2 -3 cups mashed potatoes |
4 onions, finely chopped |
2 eggs, beaten |
salt |
pepper |
herbs |
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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