Chickpea and pilchard fish cake


  • 1 tin chickpeas
  • 1 tin Pilchards
  • Onion
  • Garlic
  • Coriander
  • Lemon zest and juice
  • 1 egg
  • Bread crumbs


  • Drain the chickpeas
  • Blend a third of the chickpeas together with a small clove garlic, hand full coriander leaves lemon juice and zest. (Add spoon full water if you struggle to blend)
  • Take the rest of the chickpeas and crush with a fork or masher.
  • Dice an onion into fine blocks.
  • In a bowl mix the everything together (the fish will break up when mixing)
  • Roll the mixture into balls.
  • Whisk the egg. Dip the balls into the egg and then into the bread crumbs. Shape the fish cake with your hand.
  • You can shallow fry them in a pan or bake then in the oven (If you bake them remember to rub oil on the oven tray and you can brush some oil over them)
  • **If the mixture is too soft and you are struggling to form your fish cakes add some bread crumbs or oats to the mixture.
  • Serve with yoghurt dipping sauce.