DINNER IN 30 MINUTES
PANTRY-FRIENDLY
1
Step 1
Drain the pilchards, keeping the sauce. Remove the backbones if you prefer and mash the fish.
DINNER IN 30 MINUTES
PANTRY-FRIENDLY
FISH · DINNER
Pilchard Fish Cakes
Budget-friendly pilchard fish cakes with potato and parsley. Makes 8 in 30 minutes.
Total time30 min
YieldServes 4
DietFish & Seafood
Shopping11 ingredients
DifficultyEasy
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Ingredients
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Method
4 steps · about 30 minutes total
2
Step 2
Mix the fish with the mashed potato, onion, egg, parsley, chilli, salt and pepper.
3
Step 3
Shape into 8 patties and coat in the breadcrumbs. Chill for 10 minutes if you have time.
4
Step 4
Shallow-fry in hot oil for 3 to 4 minutes a side until golden and hot through. Serve with lemon and the warmed tomato sauce.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
The soft bones in tinned pilchards are edible and add calcium.
Chilling helps the fish cakes hold together.
Serve with salad, rice or in a roll.
Good to know
Yes. Any tinned fish works; drain it well.
Yes. Brush with oil and bake at 200°C for about 20 minutes, turning once.
Freeze them uncooked and fry from frozen, allowing a few extra minutes a side.
About this recipe
Pilchard fish cakes turn an inexpensive tin of fish into a tasty family meal. Mashed potato binds them and a crumb coating makes them crisp.
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