Feelgood fish cakes

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

Recipe uploaded by

Good Food

27 ratings 4

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

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.

Superhealthy sardines

Canned fish is often seen as the poor relative of fresh, but canned sardines are high in nutrients. The canning process makes the bones easier to eat and digest, increasing the calcium content of your meal. Choose fish in spring water or in a healthier oil such as olive, rather than in salty brine, as fish already has a high sodium content.

287 kcalories, protein 16g, carbohydrate 29g, fat 13 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0.67 g

Recipe from Good Food magazine, February 2010.

Latest comments and suggestions

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Bagpuss

25 January 2010

Bagpuss rated this recipe

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LouRogers

08 February 2010

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smallasapeanut

28 February 2010

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EMILY-JO

11 March 2010

EMILY-JO rated this recipe

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Moira J

10 April 2010

Moira J commented on this recipe

This was excellent, especially the sauce. Rated first class by my two men. I made it with a tin of Middlecut instad of sardines.

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caroline

26 April 2010

caroline commented on this recipe

Very tasty, I left out the lemon rind and juice because me and my boyfriend aren't that keen. Will be making again and again.

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Moira J

01 May 2010

Moira J rated and commented on this recipe

I used a tin of Middlecut, a cheap alternative here in S.Africa. Husband and son loved these fishcakes.

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Moira J

12 May 2010

Moira J commented on this recipe

Second time I made these I used the yoghurt dressing from "The Ultimate Make-over: Fish and Chips" - yummy!

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Chris

16 May 2010

Chris rated and commented on this recipe

Brilliant. I left out the sauce - served with peas, mint and butter. ANyone know if these are good to freeze? I suspect they are but would ask if anyone else has experience with them.

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Yojik

13 June 2010

Yojik rated this recipe

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HollyWoozle

11 September 2010

HollyWoozle rated and commented on this recipe

Made these just as recipe and they were thoroughly enjoyed! Went really nicely with the lemony mayonnaise.

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Clare

11 September 2010

Clare rated this recipe

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travelinlondon

26 September 2010

travelinlondon rated this recipe

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smartie

04 November 2010

smartie rated and commented on this recipe

Quick, easy, cheap and good for you! Had these with sweet potato wedges and they were delicous.

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fatty

10 January 2011

fatty rated and commented on this recipe

I'm sorry, but these were dreadful! Maybe I had the juciest lemon in history, but they were too wet, hard to fry and tasted....not brilliant. Everyone round the table had on a sort of 'help me' face as they forced them down. Except my 4 year old, who is usually fussy and munched the lot. The lemon mayo was nice though!

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KasiaF

02 February 2011

KasiaF rated and commented on this recipe

I used dill instead of parsley and sardines in olive oil and they were delicious. I also floured, egged and breadcrumbed the fishcakes and deep fried them for 2 minutes until golden and kept warm while I made the salad and they would have been smart enough to serve as a starter at a dinner party. This recipe made 10 fishcakes the size of a largeish tomato and it was JUST enough to serve 2 adults and 2 children.

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ebishop24

27 February 2011

ebishop24 rated and commented on this recipe

Made the mayo with creme fraiche instead of greek yoghurt, as its what we had in the fridge. Worked just as well. Was really tasty - served it wide salad & lemony cous cous, went down a treat.

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Spiderham

14 May 2011

Spiderham rated this recipe

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rigs1

17 May 2011

rigs1 rated and commented on this recipe

Very tasty but I mine turned out a bit soggy too, I added some breadcrumbs to firm them up a bit, the family loved them so I will try them again.

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Supernova

27 May 2011

Supernova rated and commented on this recipe

I thought the fishcakes were vile, but my boyfriend said he liked them. They were too squishy and not enough flavour for my liking.

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