Easy tinned pilchard fish cakes for a family meal
Turn a tin of pilchards, potatoes and a few everyday ingredients into crisp, filling fish cakes that serve four.
Transform a can of pilchards, potatoes, and a few basic ingredients into tasty fish cakes that feed a family of four. This simple recipe stretches a single tin of fish to make the most of your budget, providing plenty of portions. The texture of the mixture is crucial when making homemade fish cakes. Make sure to drain the potatoes thoroughly before mashing them.
Too much moisture can result in a mixture that's too loose to shape, while excess flour or eggs can make the cakes dense instead of crispy. If the batter feels too watery to manage, gradually add flour until it reaches the right consistency. Be careful not to overmix; preserving some potato and fish structure makes for better cakes.
Refrain from cooking the fish cakes on high heat. Medium heat helps the exterior brown while the cakes cook through evenly. Ensure the oil is hot enough before you add the fish cakes to prevent them from soaking up excess oil and becoming greasy. Cook them in small batches rather than overcrowding the pan, which also makes flipping them easier without breaking the cakes apart.
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