Feelgood Fish Cakes

These budget-friendly fish cakes made with canned sardines are packed full of good stuff

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  287

• Protein

  16g

• Carbs

  29g

• Fat

  13g

• Saturates

  2g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.67g

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

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas