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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.

Difficulty

Prep Time

15 minutes

Cooking Time

10 minutes

Serves

Yield: 10

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Recipe Ingredients

Turn the pilchard can contents into a sieve set over a bowl, and set aside for the sauce to drain.
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.
Heat shallow oil in a SPAR Good Living Premium 24cm stainless steel frying pan.
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.
Warm the drained sauce for an accompanying sauce.
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.

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.