PILCHARDS FISH CAKES
Unexpected deliciousness from a humble tin of fish.
- 1 tin of Pilchards in sweet chilli sauce
- 2 eggs
- 3 slices of bread
- 2 spring onions, sliced
- dried bread crumbs, for coating
- oil, for pan frying
In a mixing bowl add the tin of Pilchards with all the sauce. Using a spoon or fork break it up completely. Add the eggs and spring onions and mix well.
Add the slices of bread and break it up with the fork and a spoon until incorporated into the pilchard mix.
Pour the dried breadcrumbs into a bowl and scoop spoonfuls of the fish mix into the crumbs and cover with crumbs.
It’s a very soft mixture so won’t work if you use your hands. Use two spoons and place the crumbed cakes on a plate while finishing off the rest.
Heat enough oil in a heavy non-stick pan to medium heat and carefully place each fish cake in the oil.
Allow to shallow fry for a few minutes per side then remove and place on a plate.
I’m going to make this for the family to take to work as it’s perfect for lunchboxes.
I served with brown rice and peas.
Recipe and photo: Elsabie Templeton
