Pilchard fish cakes


Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 8


  • 1 x 425g can SPAR Pilchards in Tomato Sauce
  • 2 potatoes, peeled and cut into chunks
  • Salt and freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Flour, for dusting
  • SPAR Sunflower Oil, for frying
  • Mixed salad for serving
  • Sauce for serving


  1. Drain and mash pilchards. Keep sauce.
  2. Cook potatoes in boiling, salted water until soft.
  3. Drain, mash and mix with pilchards, eggs, onion and parsley. Season with salt and pepper.
  4. Form 8 patties and dust with flour.
  5. Fry in hot oil until crispy and golden brown.
  6. Drain on kitchen paper.
  7. Serve with sauce and a mixed salad.


  • Use the remaining sauce from pilchards can, mix in a teaspoon of crushed garlic and ½ teaspoon of chilli flakes.
  • Pilchards are nutritious and rich in calcium. When you mash them, do not remove the bones because they are the source of the calcium.
  • You can omit sour cream and increase the amount of the milk instead.


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