Piccanti sardine fish cakes

Piccanti sardine fish cakes

Elevate a weekday classic with spiced sardines (a hot little chilli lies in the oil they’re packed in) and a well-flavoured crust from the Cooks’ Ingredients range.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • PlusPreparation time 10 minutes + chilling

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Ingredients

  • 50g frozen Essential Petits Pois
  • 300g frozen mashed potato, thawed
  • 4 Essential Salad Onions, thinly sliced
  • 120g can sardine piccanti, drained, 1 tbsp of the oil reserved
  • 3 tbsp plain flour
  • 1 British Blacktail Free Range Large Egg, beaten
  • 75g Cooks’ Ingredients Mediterranean Style Crust
  • 200g pack Tenderstem broccoli

Method

  1. Bring a pan of water to the boil, add the peas and boil for 1 minute. Lift out with a slotted spoon to a large bowl. Mix with the mashed potato and salad onions. Flake over the sardines in large pieces and roughly snip in the chilli from the can with a pair of scissors. Gently stir together and season to taste.

  2. Preheat the oven to 190ºC, gas mark 5. Rub 1 tbsp of the sardine oil into the crust in a small bowl. Shape 4 even-sized fish cakes. Coat them lightly in flour, then carefully dip into the egg, followed by the crust. Chill to firm for at least 15 minutes, or until ready to cook.

  3. Place the fish cakes on a nonstick baking tray. Bake for 8-10 minutes on each side until dark golden and piping hot. Boil the broccoli in the pan of water used for the peas for 3-4 minutes until just tender, then serve together.

Cook’s tip

These simple fish cakes can also be air fried at 180ºC for 10-12 minutes. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,769kJ/ 662kcals

Fat

32g

Saturated Fat

11g

Carbohydrates

60g

Sugars

9g

Fibre

11g

Protein

29g

Salt

2.2g

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