Sardine Fishcakes
Prep 5m | Total 35m | Serves 4-8
Sardine Fishcakes are one the most economic and nutritious meals to make. Being a small fish, sardines (even tinned ones) contain far less heavy metals and microplastics than their larger counterparts. The are also extremely high in omega three fatty acids, which are required for supporting healthy growth and development, brain function, and reducing inflammation.
INGREDIENTS
450g potatoes, peeled and chopped
4 x 120g tins sardines in olive oil, drained
4 spring onions, finely chopped
1 large egg, beaten
1 tbsp dijon mustard
Handful fresh dill, chopped
Finely grated zest 1 lemon, plus wedges to serve
50g spelt flour, plus extra to dust
olive oil
METHOD
Place the diced potatoes in a saucepan filled with salted cold water. Bring the water to a boil, then reduce the heat and simmer for 6-8 minutes or until the potatoes are tender. Drain the potatoes well and let them steam dry in the pan. Coarsely mash the potatoes using a potato masher or the back of a fork.
In a bowl, mash the drained sardines lightly with a fork. Add the finely chopped spring onions, beaten egg, Dijon mustard, dill, and grated lemon zest to the sardines. Mix everything together until well combined. Then, add the coarsely mashed potatoes to the mixture, season generously with salt and black pepper, and mix again.
With your hands lightly dusted with flour, shape the mixture into even patties and coat them with a bit more flour. As you work, place each patty on a floured tray or plate, ensuring they don't touch. Loosely cover them and chill in the refrigerator for about 10 minutes.
Heat olive oil slowly in a large frying pan over medium heat. Fry half of the fishcakes for approximately 3-4 minutes on each side or until they turn golden brown and are heated through. Transfer them to a plate and keep them warm. Repeat the process with more oil and the remaining fishcakes.
Serve the sardine fishcakes with a side salad and lemon wedges for squeezing over. Enjoy your delicious and nutritious meal!
RECIPE NOTES
Double this batch for lunch leftovers!
