My Grandparents Homemade Fishcakes

This is the first time I have joined in with Keith’s Recipe Shed linky, merely because the last two times it has been live I hadn’t managed to cook with the chosen ingredient! However, as the theme this is Recipes That Have Been Handed Down I was able to cook my recipe in time 🙂


This recipe is one of two recipes that has been handed down by my (maternal) grandparents and it brings back so many happy memories of them, my brother, my parents and I sat at my grandparents dining room table tucking into these yummy fishcakes. Both of the recipes I have picked up from my Nanny and Na (the other is Corned Beef Hash) are cheap to make as times were hard when they were bringing up my Mum and uncle and so they needed to find affordable healthy but delicious meals for their family.
These fishcakes are made from tinned pilchards in tomato sauce – now don’t get me wrong there is no way on earth I could eat these fish straight from the tin (yuk!), but mixed with potato and made into fishcakes they taste delicious. Honestly, it’s true. I make these for Burton and his Daddy and I have to tell the latter that I am using tinned salmon because the first time I made them and told him the truth he wouldn’t eat them! Now I tell him I use salmon with ketchup he eats them!! So any doubters out there, trust me when I say they are really tasty.
The ingredients are store cupboard ones and for family of four based on 2 fishcakes each (plus baked beans) this only costs about £1 a head – less depending on the brands you use.
So to make these Fishcakes you will need:


1 large tin of pilchards in tomato sauce
Enough potatoes to feed 4 people (sorry I always guess!), peeled and chopped
1 egg beaten
Pepper for seasoning
Something to fry them in – my grandparents used to use lard! I use olive oil or a low cal spray
Flour Or
Crushed weetabix – a new addition by me as I ran out of flour so I used weetabix and it’s nicer!

Method:
Boil the potatoes until cooked and allow to cool
Then add the pilchards and mash well
Add pepper for seasoning enough to your own taste
Chill the mixture for a few hours in the fridge.
Using the chilled fishcake mix, make 8 balls and slightly flatten and dip in the egg and then coat with the flour or weetabix
Heat some oil of choice in a large frying pan and brown each side
Place in oven on a moderate heat to warm through
Serve with either baked beans, salad or just ketchup and bread and butter

I actually think these are better the next day when I only have to re-heat them in the microwave. So if you have the time I would make them as above one day, and then have them the next day reheated instead.
I hope you will enjoy them as much as I do.

Recipe Shed

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11 comments / Add your comment below

  1. Oh I love this idea…and weetabix too, how did you think of that. Going to make these for sure!
    We always have tins of fish in like this (we love them on toast) so a great store cupboard recipe x

  2. Hope you enjoy them. The weetabix idea came about because I had no flour and the only thing I had that I hoped might work was weetabix! It really adds a lovely texture and crisp to the fishcakes. X

  3. hi Keith
    The weetabix idea came about because I had no flour and the only thing I had that I hoped might work was weetabix! It really adds a lovely texture and crisp to the fishcakes – I haven’t told my nanny and Na yet that I have made that amendment t their recipe, but time will next time I speak with them. Hope your wife likes them x

  4. Hi Jenny. Tinned pilchards? Really? Great idea. I must try that. I need all the calcium I can get in my old age! LOL I love your grandparent’s recipe. Thanks for sharing.

    Also, thanks for stopping by my blog and commenting on my Nanna’s Jam Drops. I also love that huge Iggle Piggle in your banner photo. My son was a fan when he was little and he would’ve loved to have seen a life sized IP!

    Anne xx

  5. These sound great and easy to do. I am definitely going to have a go at making them.
    I love how inventive you are in the kitchen….weetabix for your fishcakes and yogurt in the cakes the other day! Wish I was as brave as you xx

  6. When I was a child, my dad used to make fishcakes with pilchards and I think this is basically the recipe he used (the picture certainly looks right!). I’m pretty certain he learnt it from his dad as a child as my gran used to tell me about how they would always cook up this ‘awful burnt mess’ when she left them to their own devices, but the slightly blackened outside was always the best bit! Off to buy some pilchards…!

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