Maureen's Pilchard Fish Cakes
Crispy, golden, and packed with flavor, Maureen's Pilchard Fish Cakes are a budget-friendly delight that brings comfort and taste to your dinner table. This easy recipe combines flaky canned pilchards in tomato sauce with creamy mashed potatoes, fresh parsley, and a zing of lemon zest for a perfectly balanced bite. Coated in crunchy breadcrumbs and pan-fried to perfection, these fish cakes are a versatile main dish that’s ready in under an hour. Whether paired with a crisp green salad, tangy tartar sauce, or zesty lemon wedges, they make an irresistible weeknight meal or a standout addition to any family gathering. Simple to prepare, yet bursting with wholesome ingredients, Maureen's Pilchard Fish Cakes are the ultimate crowd-pleaser for fans of quick and delicious seafood recipes.
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Ingredients
- 400 grams Canned pilchards (in tomato sauce)
- 400 grams Potatoes
- 100 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
Directions
Step 1
Peel and dice the potatoes into small cubes. Place them in a pot of salted water and boil for 10-12 minutes until tender. Drain and mash until smooth. Allow to cool slightly.
Step 2
Open the canned pilchards and drain any excess liquid, but retain the tomato sauce. Mash the pilchards gently with a fork, ensuring they are broken up into smaller pieces.
Step 3
In a large mixing bowl, combine the mashed potatoes, pilchards (with a bit of the tomato sauce), chopped parsley, lemon zest, 1 egg, salt, and black pepper. Mix thoroughly until evenly combined.
Step 4
Shape the mixture into small patties, roughly 8-10 cm wide. This recipe should make about 8 fish cakes.
Step 5
Prepare a breading station. In one shallow dish, beat the remaining egg. In another dish, place the breadcrumbs.
Step 6
Dip each fish cake into the beaten egg, ensuring it is fully coated, then press it into the breadcrumbs, coating all sides evenly.
Step 7
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
Step 8
Once cooked, transfer the fish cakes to a plate lined with paper towels to remove excess oil.
Step 9
Serve the fish cakes warm with a side of salad, tartar sauce, or lemon wedges for garnish.
Nutrition Facts
| Serving size | (1057.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1906.2 |
| Total Fat 90.3g | 0% |
| Saturated Fat 20.2g | 0% |
| Cholesterol 612mg | 0% |
| Sodium 5754.0mg | 0% |
| Total Carbohydrate 179.8g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 22.4g | |
| Protein 105.3g | 0% |
| Vitamin D 882IU | 0% |
| Calcium 1193.5mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 3569.0mg | 0% |
Source of Calories