Blikkie Vis Viskoekies
Inleiding
Blikkie Vis Viskoekies is a simple, budget-friendly homemade meal that turns a few everyday ingredients into delicious, crispy fish cakes. Made with canned pilchards, grated potatoes, onion, eggs, and a little cake flour, these fish cakes are easy to prepare and require very little cooking experience.
They are especially useful when you want to prepare a filling meal without spending a lot of money. The canned pilchards provide a rich savory fish flavor, while the grated potatoes help make the fish cakes tender and satisfying. The onion adds extra flavor, and the eggs and flour help hold everything together.
These fish cakes can be served for breakfast, lunch, or dinner. They are also a practical way to use inexpensive pantry ingredients to make a meal that the whole family can enjoy.
Ingredients
- 1 can pilchards, approximately 400 g, drained and finely mashed
- 1 small onion, finely chopped
- 2 medium potatoes, peeled and grated
- 2 large eggs
- 100 ml cake flour
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for shallow frying
Optional additions
For extra flavor, you can also add:
- 1 teaspoon dried parsley
- 1 teaspoon mixed herbs
- 1 small clove of garlic, finely minced
- A pinch of paprika
- A small amount of fresh chopped coriander or parsley
- A little lemon juice for serving
The optional ingredients are not necessary. The basic recipe works well with only the ingredients listed in the original recipe.
Instructions
1. Prepare the pilchards
Open the can of pilchards and drain off excess liquid or sauce. Place the fish in a large mixing bowl and mash it thoroughly with a fork.
Remove any large bones if desired. Small soft fish bones found in canned pilchards are generally edible, but they can be removed according to personal preference.
2. Prepare the potatoes
Peel the potatoes and grate them using the coarse side of a grater.
The grated potatoes may contain quite a lot of moisture. Place them in a clean kitchen towel or squeeze them gently with your hands to remove some of the excess liquid.
Removing excess moisture helps prevent the mixture from becoming too wet and makes the finished fish cakes easier to shape and fry.
3. Add the onion
Finely chop the onion and add it to the mashed pilchards and grated potatoes.
For a milder onion flavor, you can lightly sauté the onion in a small amount of oil before adding it to the mixture. However, this step is optional.
4. Add the eggs
Crack the two eggs into the bowl.
Mix everything together until the eggs are evenly distributed throughout the fish and potato mixture.
5. Add the flour
Add approximately 100 ml of cake flour.
Season with salt and black pepper. Be careful with the salt because canned pilchards can already contain salt.
Mix everything thoroughly until you have a thick mixture that holds together when pressed.
If the mixture appears too wet to shape, add a small amount of additional flour, one tablespoon at a time. Avoid adding too much flour because this can make the fish cakes heavy.
6. Shape the fish cakes
Take a portion of the mixture and shape it into a small ball.
Flatten the ball gently between your palms to form a fish cake approximately 1 to 2 cm thick.
Continue until all the mixture has been used.
Keeping the fish cakes a similar size helps them cook evenly.
7. Heat the oil
Pour enough vegetable oil into a large frying pan to cover the bottom generously.
Heat the oil over medium heat.
The oil should be hot enough that a small piece of the mixture begins to sizzle immediately when placed into the pan. Do not make the oil excessively hot, as the outside may brown before the potato inside has cooked properly.
8. Fry the fish cakes
Carefully place the fish cakes into the hot oil, leaving a little space between each one.
Fry them over medium heat for approximately 3 to 5 minutes on the first side, or until golden brown.
Carefully turn them over and fry the other side for another 3 to 5 minutes.
The fish cakes should be golden and crisp on the outside and fully cooked through in the center.
9. Drain
Once cooked, remove the fish cakes from the pan and place them on a plate lined with paper towels.
Allow the excess oil to drain for a few minutes before serving.
Cooking Method
The main cooking method for these fish cakes is shallow frying.
Shallow frying is ideal because it creates a beautifully browned and slightly crisp exterior while allowing the potato and fish mixture to cook through. Medium heat is important. If the heat is too high, the fish cakes can burn on the outside while remaining undercooked inside.
For the best results, avoid overcrowding the frying pan. Fry the fish cakes in batches if necessary.
Tips for Perfect Fish Cakes
The consistency of the mixture is one of the most important parts of the recipe.
If your grated potatoes are particularly watery, squeeze out as much excess moisture as reasonably possible. This will help the fish cakes stay together.
If the mixture is too soft, add a little more flour. If it is too dry, avoid adding large amounts of liquid. Instead, check that the eggs and pilchards have been evenly incorporated.
Allowing the shaped fish cakes to rest for about 10 minutes before frying can also make them easier to handle.
Use medium heat and turn the fish cakes carefully. A wide spatula works particularly well for flipping them without breaking them.
An Easy Oven-Baked Version
If you prefer not to shallow fry the fish cakes, they can also be baked.
Preheat the oven to approximately 200°C.
Place the shaped fish cakes on a lightly greased baking tray. Brush or spray the tops lightly with oil.
Bake for approximately 20 to 25 minutes, turning them halfway through cooking. Continue baking until they are firm and golden brown.
The exact cooking time will depend on the thickness of the fish cakes and your oven.
Serving Suggestions
Blikkie Vis Viskoekies can be served in many different ways.
For a simple family dinner, serve them with mashed potatoes, vegetables, and a fresh salad.
They are also delicious with:
- Tomato sauce
- Sweet chili sauce
- Homemade tartar sauce
- Mayonnaise mixed with lemon juice
- A fresh green salad
- Coleslaw
- Peas and carrots
- Rice
- Fresh bread or rolls
- Lemon wedges
For lunch, place the fish cakes inside a fresh bread roll with lettuce, tomato, onion, and a little sauce.
They can also be served as a light snack or appetizer with a dipping sauce.
History and Background
Fish cakes have been made in many different forms around the world for generations. The basic idea is simple: combine cooked or preserved fish with an inexpensive starchy ingredient, bind everything together, shape the mixture, and cook it until golden.
Canned fish became particularly useful for households because it could be stored for long periods without refrigeration. Potatoes were also an inexpensive and filling ingredient, making the combination of fish and potato a practical choice for family meals.
Recipes such as this one are especially appealing because they do not require expensive ingredients. A single can of fish can be stretched with potatoes, onion, eggs, and flour to create several individual portions.
Formation of the Fish Cakes
The formation of the fish cakes is straightforward.
First, the mashed pilchards provide the main flavor and protein. The grated potatoes add bulk and create a soft interior. The eggs act as a binder, while the flour helps absorb moisture and gives the mixture enough structure to hold its shape.
When the fish cakes are placed into hot oil, the outer surface begins to brown and develop a crisp texture. Meanwhile, the potato cooks inside, creating a soft and tender center.
The result is a contrast between the golden exterior and the savory, tender filling.
Storage
Cooked fish cakes can be allowed to cool and stored in an airtight container in the refrigerator.
For best quality, use them within a few days and reheat them thoroughly before serving.
They can be reheated in a frying pan, oven, or air fryer. An air fryer can help restore some of the crispness that may be lost during refrigeration.
If you want to prepare them ahead of time, the uncooked shaped fish cakes can also be covered and refrigerated for a short period before cooking.
Budget-Friendly Benefits
One of the biggest advantages of this recipe is its simplicity.
You do not need expensive cuts of fish or a long list of specialty ingredients. Canned pilchards provide the main ingredient, while potatoes and flour help stretch the mixture into multiple servings.
This makes the recipe particularly useful for busy families, students, or anyone looking for economical homemade meals.
It is also a good example of how basic pantry ingredients can be transformed into something satisfying and flavorful.
Conclusion
Blikkie Vis Viskoekies are proof that a delicious homemade meal does not have to be complicated or expensive. With one can of pilchards, a few potatoes, an onion, eggs, and flour, you can create golden, savory fish cakes that are crisp on the outside and tender inside.
They are easy enough for a beginner to prepare and versatile enough to serve for breakfast, lunch, dinner, or as a snack. Serve them with vegetables and salad for a complete meal, or enjoy them with your favorite dipping sauce and fresh bread.
For Fish Cake Lovers
Anyone who enjoys simple homemade comfort food will appreciate these fish cakes. They have the familiar savory flavor of pilchards combined with the comforting texture of potato, while the crispy golden outside makes every bite satisfying.
They are particularly good served hot and fresh from the pan, but they can also be prepared ahead of time and reheated when needed.
For a truly traditional, economical family meal, serve the fish cakes with a simple salad, vegetables, and a homemade sauce. It is an uncomplicated recipe that makes the most of inexpensive ingredients and delivers a filling meal with very little effort.