Remember these:                                                

Here's a memory: fish cakes made from Pilchards...I can't remember anything but the taste of these: not when she cooked them, how she cooked them, just that she did. We used to eat these with tomato sauce (tomato ketchup for our American friends). It was a cheap protein and with 4 kids to feed our Mom had to count her pennies. Last week when I needed a protein for my Saturday lunch these popped into my head. What a winner! Because it was spur of the moment and this tin was purchased before I went sustainable this is what I used.

Try for the best brand of fish you can find: maybe sustainable if you can find and afford? 

1 largish tin of Pilchards. the one I used was 410gr.    Ring the changes: use sardines or tuna.
1 spring  onion sliced in thin rings OR a tablespoon of dried onions
1 large organic egg loosely beaten
2 tablespoons Paleo flour of your choice. I used Buckwheat flour but you could actually use leftover boiled potatoes mashed up with the fish too. Be adventurous: try a sweet potato!
1/2 teaspoon baking soda
Good pinch of salt
Ground pepper                                                                                                                                                                                                                     

Mash up the pilchards, bone and skin, tomato sauce and all. Add onions,flour, baking soda, salt and pepper. Mix well. Add egg. If your mixture is a bit runny, add half tablespoon until it is a thick pancake substance.                                                                                                                   Heat your frying pan and heat coconut oil or rice oil. Add heaped tablespoons of mixture ( like thick pancakes) and flatten slightly and let it cook at medium until firm.
Turn over . The cooking should take about 4-5 minutes in all. Definitely not more: that makes for dry fish cakes.


Don't eat them piping hot from the pan: let them cool and eat them luke warm or at room temperature, I promise you, the tastes improve. Not chilled either, there is a delicate balance here:-). I tore mine up and used a salsa-like dressing that had all the properties of tomato ketchup without the gunge and sugar of store-bought. Keep your flavours delicate and your fish cakes will reward you with a burst of wow! You want to serve them as finger-food? just fry little pancakes instead of big ones and your guests will be really pleased with your host(ess)ing.