Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tinned fish cakes #pilchards. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tinned fish cakes #Pilchards is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Tinned fish cakes #Pilchards is something that I’ve loved my whole life.
Tinned fish cakes #Pilchards Wine Snob V @LadySnob_V Randburg, Gauteng, South Africa. My first recipe for the #Pilchards cooking contest. You can look beyond mackerel as well! Tinned Sardines make an appearance in these salmon fish cakes and spiced up tuna in these Thai fish cakes.
To begin with this recipe, we must first prepare a few components. You can cook tinned fish cakes #pilchards using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tinned fish cakes #Pilchards:
- Make ready 1 can tinned pilchards in tomato sauce
- Make ready 1 medium sized onion
- Get 50 g flour
- Take 2 tablespoons salt
- Prepare 1 tablespoon black pepper
- Get 1/2 bunch fresh Italian parsley
- Make ready 4 medium sized potatoes
- Make ready 200 ml oil
- Take 2 large eggs
- Make ready 50 g baby spinach/lettuce for serving
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). These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead.
Instructions to make Tinned fish cakes #Pilchards:
- Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside
- Open the tin can remove and separate the fish from the tomato sauce (keep the sauce for later)
- Remove the bone and inners from the fish and break into chunks and put in a mixing bowl
- Chop the onion onto small pieces and add into the bowl
- Add the salt and pepper to the bowl
- Now add the eggs and potato and flour
- Mix all the ingredients together but not too fast that it mashes the potato
- Roll into balls with your hands (yes it's messy) put in the oil and fry for about 2 minutes constantly turning them
- Remove put on a paper towel to soak excess oil
- Use the tomato sauce from before as a dipping sauce by chopping more parsley into it and serving on a bed of baby spinach or lettuce
- Ready to serve and ENJOY!
Preparation time excludes making mashed potato - can use instant mash if desired). These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don't be tempted to use fresh salmon: tinned salmon blends better. Form the mixture into either large fishcakes or small croquettes. Dip in beaten egg then in breadcrumbs to coat.
So that’s going to wrap this up for this exceptional food tinned fish cakes #pilchards recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
