Wadidaw Pilchard Fish Cake Recipe Article
Pilchard Fish Cake Recipe. 3 add the oil to a frying pan and sauté the onions until soft, then add the garlic. Web in a bowl combine the flaked pilchards (no sauce), mashed potatoes, grated onion and contents of the sachet of knorr garlic and herb potato bake, lemon juice and chopped coriander shape into patties then dust with flour heat oil in a pan and fry the fishcakes on both sides until golden brown then remove and drain on paper towel
Heat a little olive or rapeseed oil in a large frying pan and cook until fishcakes are golden, turn over and repeat. Let it fry for about three minutes on each side on low to medium heat. Web ingredients 1 can tinned pilchards in tomato sauce 1 medium sized onion 50 g flour 2 tablespoons salt 1 tablespoon black pepper 1/2 bunch fresh italian parsley 4 medium sized potatoes 200 ml oil 2 large eggs 50 g baby spinach/lettuce for serving
Drain The Tinned Pilchards, Reserving 3Tbsp Of The Tomato Sauce For The Dipping Sauce, Then Mix The Fish Into The Potato.
Add to mashed potato and beaten egg, mixture must be quite stiff. Form into cakes and bake at 200 c for approximately 30 minutes, turning over half way through. Heat a little olive or rapeseed oil in a large frying pan and cook until fishcakes are golden, turn over and repeat.
Web Fish Cakes Don’t Come Out Crispy If There Is Excess Moisture.
Web open the tin with the canned tomato sauced pilchard, and separate the pilchard from the tomato sauce. Drain the pilchards and mix all the ingredients together until soft and fluffy. Make small, round, flattish patties.
Web Add 2 Tablespoons Of Olive Oil To A Frying Pan And Place The Fish In It.
As the outer edges begin to brown nicely on both sides you know your fish is ready. 1 pilchards (lucky star fish in tomato sauce) 7 slices of white bread. Mint (real handful of mint) salt.
When The Time's Up On The Potatoes, Place.
Do not discard the tomato sauce as it will be needed at a later stage. Flatten and cover in breadcrumbs. Web add the pilchards to the potatoes and mashe well togeher.
Rub The Salmon Fillet All Over With 1 Teaspoon Of Oil And A Pinch Of Sea Salt And Black Pepper, Then Place In A Colander And Cover With Tin Foil.
In a spar good living 1.5 litre white ceramic bowl, mash the drained pilchards. Let it fry for about three minutes on each side on low to medium heat. Web ingredients 1 can tinned pilchards in tomato sauce 1 medium sized onion 50 g flour 2 tablespoons salt 1 tablespoon black pepper 1/2 bunch fresh italian parsley 4 medium sized potatoes 200 ml oil 2 large eggs 50 g baby spinach/lettuce for serving