Pilchard fishcakes

Pilchard fishcakes

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Try this posh take on the humble fishcake! Perfect to serve hot or cold!

  • Recipe servesMakes 6 fishcakes
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 1 tin (425 g) pilchards in tomato sauce, deboned and flaked
  • ½ onion, grated
  • 1 sachet KNORR Garlic and Herb Potato Bake
  • 15 ml lemon juice
  • 30 ml freshly chopped coriander
  • 400 g potatoes, peeled and cubed
  • flour for dusting
  • Sunflower oil for frying


  • Boil potatoes in salted water until tender then drain and mash
  • 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
  • Shape into patties then dust with flour
  • Heat oil in a pan and fry the fishcakes on both sides until golden brown then remove and drain on paper towel
  • Serve with a fresh green salad and a dollop of mayonnaise