Chilli fish cakes

Name: Chilli fish cakes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6 servings
Cuisine: Budget
Ingredients: 350 g potatoes peeled; 155 g pilchards in hot chilli sauce tinned; 1/4 onion small, chopped; 1 spring onions chopped; 1 eggs beaten; breadcrumbs

6 servings Prep: 5 mins, Cooking: 1 hr

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There's something spicy about these fish cakes.

By Food24 January 25 2011

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Ingredients (6)

350 g	potatoes — peeled
155 g	pilchards in hot chilli sauce — tinned
1/4	onion — small, chopped
1	spring onions — chopped
1	eggs — beaten
	breadcrumbs

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Method:

Boil the potatoes and mash with a little butter, I use a potato ricer, I never have lumps, it’s great utensil.
Open the tin and separate the fish from the juice.
Now I have a thing about the backbones so I always remove them, it’s up to you.
Using only 1/3 of the juice, mash together with the fish.
Mix the fish, onions and potato and leave in the fridge for 30 minutes to cool and firm.
Form into patties using a little flour on the board, dip into beaten egg and then into breadcrumbs.
Once again leave them in the fridge to firm.
Fry until golden brown.

Reprinted with
permission of Sous Chef.

To visit Sous Chef’s blog, click here.