Tinned fish cakes #Pilchards
My first recipe for the #Pilchards cooking contest. Crispy on the outside and soft on the inside
Tinned fish cakes #Pilchards
My first recipe for the #Pilchards cooking contest. Crispy on the outside and soft on the inside
Open in Cookpad AppSteps
- 1
Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside
- 2
Open the tin can remove and separate the fish from the tomato sauce (keep the sauce for later)
- 3
Remove the bone and inners from the fish and break into chunks and put in a mixing bowl
- 4
Chop the onion onto small pieces and add into the bowl
- 5
Add the salt and pepper to the bowl
- 6
Now add the eggs and potato and flour
- 7
Mix all the ingredients together but not too fast that it mashes the potato
- 8
Roll into balls with your hands (yes it's messy) put in the oil and fry for about 2 minutes constantly turning them
- 9
Remove put on a paper towel to soak excess oil
- 10
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
Cooksnaps
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