Pilchards Chilli Fish Cakes
9 Ingredients and cheap to make Pilchards Fishcakes for the whole family.
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
    INGREDIENTS:
  • 410 g Pilchards Fish ((1 Can))
  • 250 ml Milk ((Woolworths) (Spar))
  • 1/2 Medium Onion ((Chopped))
  • 150 g Cake Flour ((Woolworths) (Spar))
  • 1 Egg
  • 5 ml Baking Powder
  • 2 ml Salt ((For Taste))
  • 2 ml Ground Turmeric ((For Taste))
  • Sunflower Oil ((For Frying))
Instructions
    METHOD:
  1. 1. Drain the Pilchards Fish can from the juices and keep aside.
  2. 2. Mash the Dry Pilchards Fish with the, Milk, Onions, Flour, Egg, Baking Powder, Salt and Turmeric.
  3. 3. Heat Oil in a heavy base frying pan on a medium heat.
  4. 4. Spoon a heaped up Tablespoon of the mixture in the oil and press down on it so it forms a round shape, Fry on each side for 5 minutes or until golden brown on each side.
  5. 5. Chop up the other half of Onion and fry in a saucepan adding in the sauce from the can that you kept aside.
  6. 6. Serve Fishcakes with rice and topped with the sauce.
Recipe Notes

TIP: IM A FAN OF USING COCONUT OIL FOR MY COOKING SO YOU CAN USE THAT INSTEAD OF SUNFLOWER OIL. YOU CAN ADD INGREDIENTS TO MAKE IT MORE FUN LIKE FRESH CHILI, BELL PEPPERS, GARLIC AND CUMIN.