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Easy but impressive. Recreate this recipe seen on Episode One

Ingredients
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
 

Method
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