Homemade Fishcakes
Homemade Fish Cakes with Pilchards and Gravy
I’m excited to share this simple yet absolutely delicious recipe I came up with for homemade fish cakes. It’s a blend of comfort and flavor, and it’s a dish that’s bound to become a favorite in your kitchen. Here’s how to make these easy pilchard fish cakes, complete with a rich, flavorful gravy!
Ingredients:
• 1 can of pilchards (strained from juice)
• 2 potatoes (boiled and mashed)
• 1 tsp baking powder
• A dash of milk
• 1 fresh chili (diced)
• Half an onion (grated)
• 1 egg
• Breadcrumbs (to make a semi-stiff batter)
• Oil (for shallow frying)
• Rice (for serving, optional)
For the Gravy:
• Reserved juice from the pilchards (strained)
• Additional seasoning (optional)
Method:
• Prepare the potatoes: Start by boiling the two potatoes until they’re soft. Once boiled, mash them well, adding the 1 tsp of baking powder and a dash of milk for extra fluffiness and smoothness.
• Mix in the pilchards: Take the pilchards, strain the juice, and add the pilchards to the mashed potatoes. Use a fork to break up the pilchards and mix them thoroughly with the potatoes.
• Add the spices and vegetables: Dice the fresh chili and grate half an onion. Add both of these to the potato-pilchard mixture. The chili gives a lovely kick, and the onion adds depth to the flavor.
• Bind with egg and breadcrumbs: Crack an egg into the mixture to bind it all together. Add breadcrumbs a little at a time until you get a semi-stiff batter that’s easy to shape.
• Form the fish cakes: Shape the mixture into small patties, making sure they’re compact enough to hold together while frying.
• Fry the fish cakes: Heat oil in a frying pan over medium heat. Shallow fry the fish cakes for about 10 minutes, turning them halfway (about 5 minutes per side), until they’re golden and crispy on the outside.
• Make the gravy: While the fish cakes are frying, you can quickly make a simple gravy using the juice from the pilchards. Just heat the juice in a pan and season it as you like—salt, pepper, or any other seasoning you prefer.
• Serve: Serve the fish cakes with rice and the rich pilchard gravy, or just enjoy them on their own—they’re tasty either way!
I’m excited to share this simple yet absolutely delicious recipe I came up with for homemade fish cakes. It’s a blend of comfort and flavor, and it’s a dish that’s bound to become a favorite in your kitchen. Here’s how to make these easy pilchard fish cakes, complete with a rich, flavorful gravy!
Ingredients:
• 1 can of pilchards (strained from juice)
• 2 potatoes (boiled and mashed)
• 1 tsp baking powder
• A dash of milk
• 1 fresh chili (diced)
• Half an onion (grated)
• 1 egg
• Breadcrumbs (to make a semi-stiff batter)
• Oil (for shallow frying)
• Rice (for serving, optional)
For the Gravy:
• Reserved juice from the pilchards (strained)
• Additional seasoning (optional)
Method:
• Prepare the potatoes: Start by boiling the two potatoes until they’re soft. Once boiled, mash them well, adding the 1 tsp of baking powder and a dash of milk for extra fluffiness and smoothness.
• Mix in the pilchards: Take the pilchards, strain the juice, and add the pilchards to the mashed potatoes. Use a fork to break up the pilchards and mix them thoroughly with the potatoes.
• Add the spices and vegetables: Dice the fresh chili and grate half an onion. Add both of these to the potato-pilchard mixture. The chili gives a lovely kick, and the onion adds depth to the flavor.
• Bind with egg and breadcrumbs: Crack an egg into the mixture to bind it all together. Add breadcrumbs a little at a time until you get a semi-stiff batter that’s easy to shape.
• Form the fish cakes: Shape the mixture into small patties, making sure they’re compact enough to hold together while frying.
• Fry the fish cakes: Heat oil in a frying pan over medium heat. Shallow fry the fish cakes for about 10 minutes, turning them halfway (about 5 minutes per side), until they’re golden and crispy on the outside.
• Make the gravy: While the fish cakes are frying, you can quickly make a simple gravy using the juice from the pilchards. Just heat the juice in a pan and season it as you like—salt, pepper, or any other seasoning you prefer.
• Serve: Serve the fish cakes with rice and the rich pilchard gravy, or just enjoy them on their own—they’re tasty either way!
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