Fish cakes

Recipe from: 7/23/1992 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    large onion, finely chopped
  • oil
  • 2
    large tomatoes, skinned and diced
  • 425
    pilchards in tomato sauce, mashed
  • 50
    chopped fresh parsley
  • 12
    chutney (optional)
  • salt and black pepper
  • 2
    eggs, lightly beaten
  • 120
    cake flour
  • 3
    slices white bread (crusts removed), cubed


Sauté the onion in a little oil until soft. Add the diced tomato and simmer until the mixture forms a purée. add the pilchards, parsley and chutney and season to taste with salt and pepper. Add the beaten eggs alternately with the cake flour and mix well. Fry the bread cubes in oil until golden brown. Drain on paper towelling before adding to the fish mixture. Drop spoonfuls of the mixture into hot oil and fry until brown on the outside and cooked inside. Serve with mashed potato and a mixed salad. Serves 6-8.

Read more on: fish/seafood  |  shallow-fry


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