Feelgood Fish Cakes
These delicious sardine fish cakes are packed with flavor and make for a satisfying meal. Creamy mashed potatoes are combined with mashed sardines, fresh parsley, and zesty lemon, creating a delightful mixture that's shaped into fish cakes and pan-fried until crispy and golden. Served with a tangy lemony mayonnaise, a side of vibrant green salad, and lemon wedges for an added burst of citrusy freshness. This dish is perfect for a simple yet impressive dinner that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 600g potatoes , cut into chunks
- 2 x 120g cans sardines in spring water, drained
- 4 tbsp chopped parsley
- zest and juice 1 small lemon
- 3 tbsp light mayonnaise
- 4 tbsp fat-free Greek yogurt (we used Total 0%)
- 1 tbsp seasoned plain flour
- 4 tsp sunflower oil
- green salad and lemon wedges, to serve
Instructions
- Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there’s no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
- Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
- Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 287 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.67 milligram of sodium
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