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Pilchard balls

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 13
Servings 6


  • 15
    butter or margarine
  • 15
  • 125
  • 1
    red or green pepper, seeded and finely chopped
  • 1
    onion, finely chopped
  • 15
    chopped fresh parsley
  • salt and freshly ground pepper
  • 45
  • 2
    eggs, beaten
  • dry breadcrumbs
  • oil for deep-frying
  • 425
    pilchards in tomato sauce
  • 4
    slices white bread (crusts removed), made into breadcrumbs


1. Flake pilchards in their sauce and combine with fresh breadcrumbs. Set aside. 2. Melt butter and add first quantity of flour. Cook for 30 seconds, remove from heat and add milk, stirring constantly until thick. 3. Stir sauce into pilchard and breadcrumb mixture. Add pepper, onion and parsley. Season, cover and allow to cool completely. 4. Shape mixture into golf balls. Coat balls with flour, then beaten egg, using a fork to turn the balls. Finally, coat with dry breadcrumbs. 5. Heat oil in a deep pan. Fry pilchard balls until golden brown and crisp, about 3 minutes per batch of 6. Turn occasionally while frying. 6. Drain on kitchen paper and serve as a snack.

Read more on: fish/seafood  |  deep-fry

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