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Easy but impressive. Recreate this recipe seen on Episode One

2 tins Pilchards, in tomato sauce
1kg Potatoes
30g Coriander, finely chopped
½ Tsp Chilli Powder
1 Tsp Ground Coriander
1 Tsp Ground Cumin
Lemon, squeezed
1 Cup Flour
6 Eggs, beaten
1 Cup Panko Crumbs

Start by making the dry mash. Peel the potatoes and chop them up roughly. Boil them in salted water until they are very tender. Strain them in a colander and allow the potatoes to cool down completely. Place the potatoes back into a dry pot and dry fry them (no oil) over a low heat until the steam has evaporated and the potatoes are hot. Immediately mince them in a ricer and set the mash aside. Open the pilchards and strain them, reserving the sauce. Mash the fish up with a fork then weigh it. Place it in a bowl and add the exact same amount of dry mash to the fish. Add the rest of the ingredients (except the eggs, flour & panko) to the bowl and season with salt & pepper. Mix very well. Shape the mix into 40g cakes. Place the flour, eggs & panko in separate bowls. Dip each cake into the flour, then egg, then panko and place them on a tray. Deep fry the cakes at a 170C until golden brown, best served with mayo and the sauce from the tin