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Crunchy-coated fish cakes

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 8
Servings 4
Time 15


  • 1
    large can plain pilchards, drained
  • 60
    dried breadcrumbs
  • 1
    large onion, chopped
  • 2
    large eggs, lightly beaten
  • 200
  • 30
    sunflower oil, for frying
  • 125
    good-quality mayonnaise
  • 50
    fresh coriander or parsley, chopped


1. Mash the pilchards and stir in the breadcrumbs, onion and half the egg. Form into four large patties or a few smaller ones. Dip into the remaining egg and then into the couscous. Heat a layer of oil in the non-stick frying pan and fry on both sides until golden. Drain on absorbent paper.

2. Mix the mayonnaise and herbs, and serve a spoonful on top of each fish cake. Serve with baked potatoes and salad or on a roll to make a fish burger.


Read more on: fish/seafood  |  shallow-fry

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