These canned pilchard fish cakes are baked not fried, and only use four ingredients.
We’re often being told that we should eat more oily fish – the NHS recommends eating oily fish every week. It can, in all honesty, be a hard thing to make appetising as an everyday meal, and fresh fish can be expensive. The supermarkets mostly seem to stock salmon and white fish – and it’s easy to get bored of eating salmon all the time.
This simple old fashioned recipe uses tinned pilchards. It’s based on my Granny’s own recipe – though she mixed in fried onion instead of chives, and fried the fishcakes rather than baking them. I’ve modernised the recipe slightly – baking, and adding fresh herbs instead of fried onions, makes the recipe not only lower fat, but also easier and less demanding to make.
I found that using fresh chives for these canned pilchard fish cakes added a freshness to the fish that made all the difference – but if you’re watching the pennies you can skip them, or use dried instead. These made a satisfying supper for two and a little one when served with a substantial salad, but would be just as good as a starter, or with good old chips.
- Plenty of mashed potato - leftover is fine. I made it fresh from 4 baking potatoes
- 1 bunch of chives
- 1 400 g tin of pilchards in tomato sauce
- 1 egg
- butter margarine or oil for greasing
- If you don't have leftover mash, start by peeling and chopping your potatoes. Boil them until they're really soft. Drain them and mash them.
- Next, mash your fish. I prefer to take out the bones from the middle of the fish but this is optional. Snip the chives into small pieces and mix them into the fish, along with the potatoes. Beat the egg and mix it in well.
- Find two baking trays with reliable non stick - or give them a very good greasing. Blob handfuls of mixture onto the tray and press them down with a fork. Keep them quite small as the finished cakes are quite soft. I made 18 fairly small fishcakes from this mixture. If you want to make them bigger try adding an extra egg.
- Cook them on gas mark 6 for 15-20 minutes, until hot all the way through and golden brown on the top.
- We served them with a fresh green salad with a lemon dressing- but chips would be good too!