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Fresh Living Network
Pilchard and parsley fish cakes

Pilchard and parsley fish cakes

Pilchards are perfect for this recipe and a great source of the heart healthy omega-3s, too.
12
RECIPE TYPE:Light meals
 
Method
  • Boil potatoes in salted water until cooked through. 
  • Drain and mash.
  • Drain pilchards and coarsely mash.
  • Add spring onions and parsley and stir through potato mash.
  • Season well, shape into small cakes and refrigerate for 15 minutes. 
  • Stir lemon juice and peel through mayonnaise.
  • Fry fish cakes for a few minutes on each side until golden and crispy.
  • Serve fish cakes with mayonnaise dip, lemon wedges and a crunchy salad of your choice.
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