How to Make Fish Cakes with Pilchards

If you are looking for how to make fish cakes with pilchards, you will be pleased to know that this dish is both affordable and easy to prepare. Pilchards are a budget-friendly source of protein and are commonly found in many households, especially in countries like South Africa and Namibia. When combined with basic pantry ingredients, pilchards can be transformed into flavorful fish cakes that are crispy on the outside and soft on the inside.

Fish cakes made with pilchards are perfect for lunch, dinner, or even as a snack. They pair well with salads, bread, rice, or pap. The key to delicious fish cakes is balancing moisture and seasoning while ensuring the mixture holds together properly during frying.

1. Table of Contents

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   Ingredients You Will Need

To prepare fish cakes with pilchards, gather the following ingredients.

• 1 tin pilchards in tomato sauce
  • 2 medium potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 1 egg
  • ½ cup breadcrumbs
  • 1 tablespoon chopped fresh parsley, optional
  • Salt and black pepper to taste
  • Cooking oil for frying

Mashed potatoes help bind the mixture and give the fish cakes a soft texture. Breadcrumbs improve structure and create a crispy exterior when fried.

2. Preparing the Mixture

Drain excess sauce from the pilchards, but keep a small amount for flavor. Place the fish in a bowl and gently mash with a fork. Remove any large bones if present, although most pilchard bones are soft and edible.

Add the mashed potatoes, chopped onion, egg, parsley, salt, and black pepper. Mix thoroughly until well combined. If the mixture feels too wet, add a little more breadcrumbs. If it is too dry, add a spoonful of the reserved tomato sauce.

The mixture should be firm enough to shape without falling apart.

3. Shaping and Frying the Fish Cakes

Take a portion of the mixture and shape it into small round patties using your hands. Keep the size even so they cook uniformly.

Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the fish cakes in the pan. Fry for about three to four minutes on each side until golden brown and crispy.

Avoid turning them too early, as this may cause them to break. Allow a firm crust to form before flipping.

4. Serving Suggestions

Once cooked, remove the fish cakes from the pan and place them on paper towels to absorb excess oil.

Fish cakes with pilchards can be served with:

• Fresh green salad
  • Steamed rice
  • Pap and gravy
  • Bread rolls and chutney

Also Read: How to Make Egg Custard