Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pilchard fishcakes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pilchard Fishcakes is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pilchard Fishcakes is something which I have loved my whole life.
Pilchard fish cakes are a flavour-packed lunch or party food that makes the most of a British ingredient. We are joined by chef Tash Geleba this morning to show you how to make a basic fish cake, they can then be turned into many meal options using this one. These canned pilchard fish cakes are baked not fried, and only use four ingredients.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pilchard fishcakes using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pilchard Fishcakes:
- Prepare 400 g pilchards in chilli sauce
- Make ready 155 g pilchards in tomato sauce
- Make ready 1 tsp cumin powder
- Prepare 1 tsp coriander powder
- Take 1 clove garlic crushed
- Take Ginger 1cm crushed
- Prepare Zest and juice of 1/4 lemon
- Take 1/4 cup finely chopped onion
- Prepare 1/4 cup sliced spring onion
- Take 1/4 cup chopped coriander
- Make ready 1 chopped chillie or Jalepeno
- Make ready 1/4 cup dessicated coconut
- Prepare 2 cups brown bread crumbs
- Take 1 egg
- Prepare Oil for shallow frying
Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish. Make for starters or as part of a midweek meal. Creamy feta fish cakes on buttered cabbage.
Steps to make Pilchard Fishcakes:
- Preapre ingredients
- Place tinned pilchards with sauce into a mixing bowl and mash with a fork
- 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.
- 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.
- Cover and chill for roughly 30 minutes.
- Once chilled, mould into balls a bit bigger than a golf ball
- Flatten slightly to create a 'patty'
- 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.
- Alternatively, heat pan with oil over a moderate heat and shallow fry.
- Turn only when done on one side to prevent them from breaking
- Serve with a slice of lemon and a side of salad
These pilchard fish cakes were the surprise hit of the Freshly Blogged competition so far with my family. A can of economical, nutritious pilchards can be turned into a tasty family meal with the addition of a few simple ingredients. This The Real Jungle Oats Pilchard Fishcakes are perfect! Get the full recipe here >>. We all need an easy, simple, delicious weekday meal.
So that is going to wrap it up for this exceptional food pilchard fishcakes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to pilchard fishcakes cooking. Go on get cooking!
