Cheesy chive fish cakes

Name: Cheesy chive fish cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 250 g Essential Potatoes, peeled and cut into small chunks; 120 g cans Essential Sardines in Olive Oil (or Sunflower Oil), drained; 50 g Essential Mature Cheddar, grated; 20 g pack chives, chopped; 4 Essential White Eggs, 1 beaten; 35 g essential Waitrose plain flour; 80 g Cooks’ Ingredients Breadcrumbs; 1½ Essential Olive Oil; 15 g Essential Butter; Essential Iceberg Lettuce, shredded, to serve; 3 tbsp Essential Seafood Sauce, or more, to serve; 1 Essential Lemon, for squeezing, optional

Adding 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.

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Serves3
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins
Pluschilling

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Ingredients

250g Essential Potatoes, peeled and cut into small chunks
2 x 120g cans Essential Sardines in Olive Oil (or Sunflower Oil), drained
50g Essential Mature Cheddar, grated
20g pack chives, chopped
4 Essential White Eggs, 1 beaten
35g essential Waitrose plain flour
80g Cooks’ Ingredients Breadcrumbs
1½ Essential Olive Oil
15g Essential Butter
Essential Iceberg Lettuce, shredded, to serve
3 tbsp Essential Seafood Sauce, or more, to serve
1 Essential Lemon, for squeezing, optional

Method

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.

Cook’s tip

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.