Fish cakes with pilchards recipes

Portion Control for weight loss

Portion Control for weight loss

Fish. Rice cakes – 20g (2). New, small or baby potato boiled with skin – 100g. Potato with skin – 100g raw / 80g cooked (1 medium potato). Rhubarb, with sugar – 70g cooked. Lobster/Crayfish – 90g cooked. Pilchards – 100g. Nigiri/California rolls (fish) – 6 pieces = 2 x Carbs + 1 protein. California roll with avo and fish – 6 pieces = 2 carbs + 1 protein + 1 fat. Fish Maki – 8 pieces = 2 carbs + 1 protein. Fish and avo maki – 8 pieces = 2 carbs + 1 fat
Pilchard Fish Cakes

Pilchard Fish Cakes

Remove the bones from the fish and then mash with the juices in the can. Serve with a fresh side salad and some sweet chilli sauce if desired
PETRO’S PILCHARD PIE

PETRO’S PILCHARD PIE

Spoon into pie crust and top with grated cheese. Mix cream or milk with remaining egg and pour over the filling

PICK A FINGER

Fish Fingers. that I’d be happy to eat with ingredients I really don’t like. Next add all the fish finger ingredients to the food processor
Freshly Blogged: Challenge 4

Freshly Blogged: Challenge 4

fishcakes are flaky, so handle them with care. the fishcakes. fish is such a convenient and healthy pantry staple
Winter mezze

Winter mezze

Put the chilli sauce from the pilchards through a sieve to remove little bits of fish. Lots of little bites that fill you without making you feel heavy or too hot

pilchards fish cakes

serve with mash and tomato smoor. i use luckystar because i found that the fish is more. debone pilchards

Pilchard and parsley fish cakes

Serve fishcakeswith mayonnaise dip, lemon wedges and a crunchy salad of your choice. Drain pilchards and coarsely mash