Best Maureens Pilchard Fish Cakes Recipes
MAUREEN'S PILCHARD FISH CAKES
The best fish cakes I have ever had. So sad that tinned pilchards (or sardines) in tomato sauce don't appear as a known ingredient on Zaar as these beat all the other fish cake recipes (for me). Perhaps a few other "foreign" non-American members will have this ingredient at hand and give this a bash. Preparation time excludes making mashed potato - can use instant mash if desired).
Provided by Shazzie
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pilchards, retaining the tomato sauce.
- Add to mashed potato and beaten egg, mixture must be quite stiff.
- Add onion and seasoning.
- Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
- (If desired, allow to cool and freeze - can be re-heated in microwave).
- Serve with reserved tomato juice, simmered with italian herbs and parmesan.
Nutrition Facts : Calories 111.3, Fat 2.1, SaturatedFat 0.8, Cholesterol 63.4, Sodium 238, Carbohydrate 19.3, Fiber 2.3, Sugar 4.2, Protein 4.2
FEELGOOD FISH CAKES
These budget-friendly fish cakes made with canned sardines are packed full of good stuff
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
- Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
- Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.
Nutrition Facts : Calories 287 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.67 milligram of sodium
CLASSIC FAMILY FISH CAKES
This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!
Provided by HappyBunny
Categories Potato
Time 40m
Yield 4-8 Fish Cakes
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling, salted water and drain and mash well when tender.
- Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
- Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
- Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
- Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
- Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.
Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8
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