Pilchard fish cakes

Glenryck Pilchards
6 servings Prep: 10 mins, Cooking: 30 mins
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Discover a world of flavour and satisfaction as tinned pilchards ate transformed into delectable fish cakes with this easy-to-follow recipe.

By Independent Contributor October 23 2023
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Ingredients (11)

2 tins Glenryck Pilchards in Six Gun Grill Seasoned Sauce
1 onion — peeled and grated
1 green pepper — diced
2 green chillies — sliced
6 spring onions — sliced
10 g fresh coriander — chopped
salt and black pepper — to taste
2 eggs
50 g feta cheese — small dice
6 slices bread — blitz to form breadcrumbs
cake flour — for dusting
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Empty the Glenryck Pilchards in Six Gun Grill Seasoned Sauce into a bowl. Open the fish and remove the backbone.

Add the onion, peppers, chillie, spring onion and coriander. Mix to combine,

Taste for salt and pepper and add if needed.

Add the eggs, feta and breadcrumbs and mix to combine.

Shape into small balls. Coat with the cake flour.

Heat some oil in a pan and fry the cakes on medium heat. Turn to brown the other side.

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