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Fresh Living Network
Pilchard and potato fishcakes

Pilchard and potato fishcakes

A wonderful way to use pilchards, which are a fabulous source of the healthy omega 3 fatty acids. They taste great served hot or cold, making them perfect lunch box fare.
4
RECIPE TYPE:Finger food
 
Method
  • Cook potatoes in salted water until tender, then drain and mash roughly
  • Remove bones from pilchards and flake
  • Heat oil in a pan and fry onion until soft
  • Add garlic and fry for a further minute
  • Mix fish, onion, garlic, coriander and mashed potato together with your hands
  • Season well and shape mixture into 10 fishcakes
  • Dip each cake in beaten egg and roll in breadcrumbs to coat
  • Heat a little oil in a pan and fry fishcakes until golden
  • Drain on paper kitchen towel and serve


More ideas

  • Stretch this meal even further by adding 2 more mashed potatoes
  • Use canned tuna in place of pilchards
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EXCLUSIONS

Dairy free Dairy free Dairy free

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