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Pilchard Fishcakes

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

19.8g

Energy (kJ)

2782kJ

Energy (kcal)

665kcal

Carbohydrate incl. fibre (g)

137.8g

Carbohydrate excl. fibre (g)

131.8g

Sugar (g)

1.7g

Fibre (g)

6.0g

Fat (g)

2.4g

Saturated fat (g)

0.4g

Unsaturated fat (g)

1.3g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

4mg

Sodium (mg)

36mg

Salt (g)

0.09g

Vitamin A (IU)

349IU

Vitamin C (mg)

13.1mg

Calcium (mg)

54mg

Iron (mg)

2.61mg

Potassium (mg)

463mg

Total

119.1g

16693kJ

3991kcal

827.0g

790.8g

10.0g

36.2g

14.3g

2.6g

7.8g

2.7g

5.1g

0.0g

23mg

216mg

0.54g

2092IU

78.6mg

322mg

15.67mg

2779mg

  • tinned pilchards in tomato sauce
  • 1 onion grated
  • Knorr Creamy Garlic and Herb Potato Bake
  • 15 ml lemon juice
  • 30 ml fresh coriander chopped
  • 400 g potatoes peeled cubed
  • flour for dusting
  • vegetable oil for frying
  • 1 Boil potatoes in salted water until tender then drain and mash
  • 2 In a bowl combine the flaked pilchards (no sauce), mashed potatoes, grated onion and contents of the sachet of KNORR Garlic and Herb Potato Bake, lemon juice and chopped coriander
  • 3 Shape into patties then dust with flour
  • 4 Heat oil in a pan and fry the fishcakes on both sides until golden brown then remove and drain on paper towel
  • 5 Serve with a fresh green salad and a dollop of mayonnaise