How to Make Tasty Tinned fish cakes #Pilchards

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Before you jump to Tinned fish cakes #Pilchards recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be smart when you do your grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to get home quickly and have something good. Your home should be stored with healthy foods and ingredients. By doing this, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a good deal of things that work toward your getting healthy. Not all of them demand fancy gym memberships or limited diets. Little things, when done every day, can do plenty to make it easier to get healthy and lose pounds. Make shrewd choices every day is a great start. A proper amount of physical activity each day is also critical. Don’t forget that health isn’t only about how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to tinned fish cakes #pilchards recipe. To cook tinned fish cakes #pilchards you only need 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Tinned fish cakes #Pilchards:

1. You need 1 can of tinned pilchards in tomato sauce.
2. Provide 1 of medium sized onion.
3. Get 50 g of flour.
4. Get 2 tablespoons of salt.
5. Provide 1 tablespoon of black pepper.
6. Get 1/2 bunch of fresh Italian parsley.
7. Get 4 of medium sized potatoes.
8. Get 200 ml of oil.
9. Prepare 2 of large eggs.
10. Provide 50 g of baby spinach/lettuce for serving.

Steps to make Tinned fish cakes #Pilchards:

1. Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside.
2. Open the tin can remove and separate the fish from the tomato sauce (keep the sauce for later).
3. Remove the bone and inners from the fish and break into chunks and put in a mixing bowl.
4. Chop the onion onto small pieces and add into the bowl.
5. Add the salt and pepper to the bowl.
6. Now add the eggs and potato and flour.
7. Mix all the ingredients together but not too fast that it mashes the potato.
8. Roll into balls with your hands (yes it's messy) put in the oil and fry for about 2 minutes constantly turning them.
9. Remove put on a paper towel to soak excess oil.
10. Use the tomato sauce from before as a dipping sauce by chopping more parsley into it and serving on a bed of baby spinach or lettuce.

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