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Essential Large PotatoesTypical weight 0.28kg
Typical weight 0.28kgItem price
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80p/kgAdding a little cheese to fishcakes helps to bind, season and add a little oozy richness. It’s a super-versatile way to add fish to your weekly intake; see the Cook’s tip for ideas of how to adapt the recipe.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Boil the potatoes in salted water for about 10 minutes, until tender. Drain and set aside to steam dry for a few moments, then mash. Put the sardines into a mixing bowl (remove the larger bones if liked) and mash with a fork. Mix in the Cheddar, chives and mashed potato. Season well, add 2 tbsp of the beaten egg and mix together. Shape the mixture into 6 cakes. Mix 1 tbsp water into the remaining beaten egg.
Put the flour onto one plate and the breadcrumbs on another. Coat the fish cakes in the flour, before dunking in the beaten egg and coating in breadcrumbs. Cover and chill in the fridge for 20 minutes.
Warm 1 tbsp oil and the butter in a large nonstick frying pan. Once hot, add the fish cakes and fry for 3-4 minutes per side, until golden and piping hot all the way through. Set the fish cakes aside.
Return the pan to the heat with remaining oil. Crack in the 3 remaining eggs, fry until the undersides are crisp and whites are set. Serve with the lettuce, seafood sauce, and a wedge of lemon, if liked.
These fish cakes can be made with any canned fish – salmon, tuna, mackerel or crab. Play with the flavourings as the chives can be switched for parsley or dill, lemon zest added and Cheddar swapped for any cheese you’ve got hanging around. Once made, pre-frying, these can be frozen for a future speedy supper.
Typical values per serving when made using specific products in recipe
Energy | 3,244kJ/ 778kcals |
---|---|
Fat | 48g |
Saturated Fat | 13g |
Carbohydrates | 51g |
Sugars | 4.6g |
Fibre | 4g |
Protein | 34g |
Salt | 1.3g |
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80p/kg0 added
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65pPrice per unit
77.4p/100g0 added
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£4.95Price per unit
£6.60/kg0 added
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80pPrice per unit
40p/10g0 added
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£1.30Price per unit
21.7p each0 added
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85pPrice per unit
56.7p/kg0 added
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£1.30Price per unit
£1.04/100g0 added
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£4.95Price per unit
99p/100ml0 added
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£1.90Price per unit
£7.60/kg0 added
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£1.25Price per unit
50p/100g0 added
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£1.15Price per unit
40.4p/100g0 added
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30p each