Discover a world of flavour and satisfaction as tinned pilchards are transformed into delectable fish cakes with this easy-to-follow recipe.
Pilchard fish cakes
Servings: 6
Prep: 10 mins
Cooking: 30 mins
Ingredients
2 tins Glenryck Pilchards in Six Gun Grill Seasoned Sauce
1 onion — peeled and grated
1 green pepper — diced
2 green chilis — sliced
6 spring onions — sliced
10g fresh coriander — chopped
Salt and black pepper — to taste
2 eggs
50g feta cheese — small dice
6 slices bread — blitz to form breadcrumbs
Cake flour — for dusting
Method:
- Empty the Glenryck Pilchards in Six Gun Grill Seasoned Sauce into a bowl. Open the fish and remove the backbone.
- Add the onion, peppers, chili, spring onion and coriander. Mix to combine,
- Taste for salt and pepper and add if needed.
- Add the eggs, feta and breadcrumbs and mix to combine.
- Shape into small balls. Coat with the cake flour.
- Heat some oil in a pan and fry the cakes on medium heat. Turn to brown the other side.
