Try this recipe for Spicy Pilchard Fishcakes as a snack or at a picnic.
1 410g Tin Chili Pilchards
52g Packet of Smash (Instant mashed potato)
1 grated Onion
2 Chopped chilies (Optional)
Oil to fry
Empty the pilchards into a bowl, with all of the sauce.
Mash the pilchards and then add the onion, the Smash and the chilies (if using).
Leave to chill in the fridge for about an hour (this makes it easier to work with).
Form into cakes and fry on medium hot heat until browned.
Serve hot or even better chilled.
Recipe kindly provided by Homemade Heaven food blog.