Pilchard fishcakes are quick and simple to prepare, using a very lovely but under appreciated type of fish.
They make the perfect light lunch - brilliant on summer weekends if you have guests over. Alternatively, they're a good starter - either as a single fishcake, or serve in miniature more like a canapé. Pilchards are great oily fish, packed with omega=3 fatty acids which are essential for brain health and happiness. You can buy them fresh or canned and they're so versatile. Eat them in salads or toss them into tomato pasta sauces. Or just crush them onto toast for a light lunch. Fishcakes are usually made from tuna, salmon or cod, but these make a lovely change.
Ingredients
- 450g potatoes, peeled and halved
- 400g can pilchards in tomato sauce
- Zest and juice of one lemon
- Half a bunch parsley, chopped
- 1 bunch chives, finely chopped
- 1 small onion, finely chopped
- 1 egg, beaten
- 60g panko breadcrumbs
- oil, for frying
For the dipping sauce:
- 45g crème fraiche
- 45g mayo
- 3 tbsp tomato sauce from the pilchard can
- Juice of half a lemon, plus extra lemon wedges, to serve
WEIGHT CONVERTER
Method
- Steam the potatoes for 20 mins or until cooked through, then when still warm, roughly mash the cooked potatoes with a fork in a large bowl.
- Drain the tinned pilchards, reserving 3tbsp of the tomato sauce for the dipping sauce, then mix the fish into the potato with lemon zest and juice, herbs, and onion and stir until well combined. Form the mixture into either large fishcakes or small croquettes. Dip in beaten egg then in breadcrumbs to coat.
- Heat oil in a frying pan and fry the fishcakes for 3-4 mins on either side, until golden.
- To make the dipping sauce, combine crème fraiche, mayo and sauce from the pilchard can. Serve with the fishcakes while they’re hot, with lemon wedges on the side.
Top tip for making pilchard fishcakes
Add some spice to the fishcakes with a finely chopped green or red chilli.
You might also like...
- Gordon Ramsay's fish cakes (opens in new tab)
- Salmon fish cakes (opens in new tab)
- Smoked cod fish cakes (opens in new tab)
-
Tom Kerridge's crab mayo on griddled sourdough
Tom Kerridge's crab mayo on griddled sourdough is the perfect healthy recipe you can enjoy making and eating at home. It's so easy to make and looks impressive too.
By Tom Kerridge • Published
-
Healthy fish and chips
Healthy fish and chips is a lightened up version of a Friday night fish supper. The flavour packed crumb coating is a great alternative to batter.
By Jess Findlay • Published
-
Beer-battered fish
This beer battered fish recipe leaves you with a crisp and golden brown skin which is delicious. Serve your deep-fried fish with chips and mushy peas
By Jessica Dady • Last updated
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady • Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady • Published
-
Vegan tomato pesto chickpea salad
It takes just 30 minutes to make this vibrant, filling salad with a rich tomato pesto sauce...
By Jessica Dady • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Is the Wim Hof Method healthy? Wim Hof's new TV show Freeze the Fear explained
By Selina Maycock • Published
-
Royal Family's Christmas dinner menu at Windsor Castle confuses fans
Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language
By Emma Dooney • Published