MAUREEN'S PILCHARD FISH CAKES
The best fish cakes I have ever had. So sad that tinned pilchards (or sardines) in tomato sauce don't appear as a known ingredient on Zaar as these beat all the other fish cake recipes (for me). Perhaps a few other "foreign" non-American members will have this ingredient at hand and give this a bash. Preparation time excludes making mashed potato - can use instant mash if desired).
Provided by Shazzie
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pilchards, retaining the tomato sauce.
- Add to mashed potato and beaten egg, mixture must be quite stiff.
- Add onion and seasoning.
- Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
- (If desired, allow to cool and freeze - can be re-heated in microwave).
- Serve with reserved tomato juice, simmered with italian herbs and parmesan.
Nutrition Facts : Calories 111.3, Fat 2.1, SaturatedFat 0.8, Cholesterol 63.4, Sodium 238, Carbohydrate 19.3, Fiber 2.3, Sugar 4.2, Protein 4.2
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