Chilli Fish-Cakes Recipe

A can of economical, nutritious pilchards can be turned into a tasty family meal with the addition of a few simple ingredients.


Prep Time

15 minutes

Cooking Time

10 minutes


Yield: 10

Recipe Ingredients

  • 410 g can SPAR pilchards in chilli sauce
  • 250 ml SPAR milk
  • ½ medium onion, finely chopped
  • 150 g SPAR cake flour (310 ml)
  • 1 large SPAR egg
  • 5ml baking powder
  • 2 ml salt
  • 2 ml ground cumin
  • SPAR sunflower or canola oil for frying

Topping sauce

  • 175 ml SPAR Double Cream Plain Yoghurt
  • 25 ml chopped fresh mint
  • 1 ml salt

Recipe Method

  1. Turn the pilchard can contents into a sieve set over a bowl, and set aside for the sauce to drain.
  2. In a SPAR Good Living 1.5 litre white ceramic bowl, mash the drained pilchards. Stir in the milk, onion, flour, egg, baking powder, salt and cumin.
  3. Heat shallow oil in a SPAR Good Living Premium 24cm stainless steel frying pan.
  4. Spoon 3-4 very large spoonfuls of mixture into the hot oil, turning each fritter once, to brown on both sides during for 5 minutes cooking time. Using a slotted spoon, transfer the fishcakes onto crumpled kitchen paper. Repeat this procedure. Serve immediately.
  5. Warm the drained sauce for an accompanying sauce.
  6. Serve 2 fishcakes per person, on a bed of dhania rice. Pour a little reserved warmed chilli-tomato sauce over. Serve with the salad, and the Topping Sauce in a separate bowl to dollop onto the fritters.

Hints & Tips

  • Keep the actual frying of the fritters for when you have all the meal accompaniments completely prepared, so serving can take place immediately after cooking.
  • Used as light lunch too, served simply with a green salad, SPAR pineapple chutney and fresh bread.
  • Fritter mixtures containing cooked ingredients, need minimal frying, making them economical on oil.