Takeaway Wednesday: Pilchard fish cakes
Tinned fish is not the most appealing food ever - but this fish cake recipe might just change that.
Rian cannot stand pilchards. But he also likes challenging himself - which is why, after much squirming and hesitation, he tried a bite of Erica Swanepoel's fish cakes.
Tinned fish gets a bad rap. It's seen as a "last resort" kind of food that never tastes good no matter how many extra ingredients you add to it. Not even the known health benefits of fish can redeem it.
But what if there was a way to change your perception of tinned fish - and maybe even tinned food in general? This recipe uses tinned pilchards, but you could use a fish of your choice.
Ingredients
2 cups pilchards (or any tinned fish)
1 cup cold mashed potatoes
1 egg, beaten
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon melted butter
1 tablespoon finely chopped parsley
Dash of pepper
1/2 teaspoon French tarragon
1/2 teaspoon coriander leaves
Dash of dried dill
Dash of dried lemon
Method
Combine fish and potatoes.
Add the rest of the ingredients to form a soft mixture.
Scoop the mixture out in a spoon, dust with flour and fry in oil until golden brown.
Drain on kitchen paper and serve.
If you try this recipe at home, please let us know: does it change the way you think about tinned fish?