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Chilli fish cakes

Recipe from: 25 January 2011

Ingredients 6
Servings 6
Time 5 mins


  • 350
    peeled potatoes
  • 155
    tin chilli pilchards
  • 1/4
    small onion, finely chopped
  • 1
    spring onion, chopped
  • 1
    beaten egg
  • breadcrumbs


1 hr (refridgerate)
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.


Read more on: fish/seafood  |  shallow-fry

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