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Sardine fish cakes
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400g cold mashed potato (made using minimal butter and milk, or use a 400g pack of Essential Mashed Potato)
2 salad onions, finely sliced
2 tbsp finely chopped flat leaf parsley
1 unwaxed lemon, zest plus wedges to serve
106g pack King Oscar Sardines in Extra Virgin Olive Oil with Red Bell Pepper, Garlic, Rosemary and Hot Chilli
1 tbsp plain flour
1 British Blacktail Free Range Medium Egg
75g panko breadcrumbs
3 tbsp sunflower oil
Green salad, to serve
30g garlic mayonnaise, to serve
1 Put the potato, onions, parsley and lemon zest in a mixing bowl. Lift the sardines from their oil (discard the oil or save to drizzle over toast); add to the bowl. Gently mix everything together with clean hands, then shape into 8 fish cakes.
2 Put the flour on a small plate, the egg in a shallow bowl and the breadcrumbs on a separate plate. One at a time, dust the fish cakes with the flour, then coat in the egg and finally the breadcrumbs.
3 Heat the oil in a large frying pan over a medium-high heat. Add the fish cakes and cook for 3 minutes on each side, turning carefully, until golden all over and cooked all the way through. Serve with a green salad, a dollop of garlic mayonnaise and the lemon wedges for squeezing over.
If you don’t have a frying pan large enough to comfortably fry all of the fish cakes, use two smaller pans or cook them in batches.
And to drink...
Champteloup Muscadet Sèvre et Maine, Loire, France (75cl) is a great match. It’s a crisp and fresh white wine with lovely lemony flavours.
Typical values per serving:
Per serving 3096kJ
This recipe was first published in July 2021.