Feelgood fish cakes

Feelgood fish cakes

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(31 ratings)

By

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
287
protein
16g
carbs
29g
fat
13g
saturates
2g
fibre
2g
sugar
2g
salt
0.67g
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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

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Method

  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.

Recipe from Good Food magazine, February 2010

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Comments

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rigbyloveshopping's picture
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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.

ebishop24's picture
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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.

kasiafronck's picture
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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.

tinydancer's picture
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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!

smart1e's picture
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Quick, easy, cheap and good for you! Had these with sweet potato wedges and they were delicous.

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

chris-mellor's picture
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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.

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

moira-pat's picture
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I used a tin of Middlecut, a cheap alternative here in S.Africa. Husband and son loved these fishcakes.

caroline30's picture

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.

moira-pat's picture
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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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