Feelgood fish cakes

Feelgood fish cakes

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

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.
Try

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.

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Latest comments and suggestions

Results 21-33

  • Binder photo Zazzie

    01 June 2011

    Zazzie commented on this recipe

    Really tasty! We enjoyed it a lot, the lemon balanced out the fishy taste and gave a slight zing. :)

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  • Binder photo Jodie Rees

    23 August 2011

    Jodie Rees rated and commented on this recipe

    5 stars

    I really liked these. Really tasty, and so simple. Sadly my 2yr old didn't like them, which suprised me as he normally likes tinned fish.

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  • Binder photo lalybaba

    27 September 2011

    lalybaba rated and commented on this recipe

    1 stars

    Was disapointed with these...found them wet and difficult to handle and not particularly interesting in taste...on the plus side the lemon mayonaise was good and they did have the advantage of being made entirely from the dregs of my very bare cupboad.

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  • Binder photo hannahglorious

    29 December 2011

    hannahglorious rated and commented on this recipe

    4 stars

    I coated these with crushed crisps, which gave them some texture, as otherwise they are quite soft.

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  • Binder photo sam

    16 January 2012

    sam commented on this recipe

    i totally agree with fatty, mine were too wet and wouldn't fry. don't think i'll be making these again!!

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  • Binder photo isapple

    08 February 2012

    isapple rated and commented on this recipe

    4 stars

    I definitely didn't have the problem of the fishcakes being too wet, if anything they were a little dry, though I did use baking potatoes which are quite floury so that might have made a difference. I thought these were pretty good, nice cheap way of getting fish into your diet. I rolled in flour, then egg, then porridge oats before frying. I also added some crushed garlic and chilli flakes to the mix for a little more flavour. All in all very good.

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  • Binder photo Mr. L Cash

    20 February 2012

    Mr. L Cash rated and commented on this recipe

    5 stars

    Very good recipe for easy fish-cakes that are not only tasty but cheap. I found I had to cook them longer than was stated but only by a couple of minutes more each side so nothing major. The consistency of the fish-cakes was good and using the cheap but strong tasting sardines is a great idea. The sauce compliments them brilliantly and was easy and quick to make.

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  • Binder photo RJolly

    14 March 2012

    RJolly rated and commented on this recipe

    2 stars

    These were just ok

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  • Binder photo KellyFern

    28 March 2012

    KellyFern rated this recipe

    5 stars

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  • Binder photo Sian Martin

    11 April 2012

    Sian Martin rated and commented on this recipe

    3 stars

    Tasted nice but had difficulty making them bind together. Although using sardines was very economical. Will make again

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  • Binder photo rachelulu

    16 August 2012

    rachelulu rated and commented on this recipe

    5 stars

    Absolutely delicious although a bit mushy. Will probably coat in breadcrumbs next time. The kids aged 2 and 1 loved them.

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  • Binder photo Charl

    12 September 2012

    Charl rated and commented on this recipe

    5 stars

    Delicious and went down a treat in our house. Will be making again and again, so cheap to do as well.

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  • Binder photo Grizzly

    30 March 2013

    Grizzly commented on this recipe

    Wasn't overly impressed with these, then again, I'm not a lover of sardines in general but thought I'd give them a go... I found them a little wet, which wasn't too much of an issue as I think I put a bit too much lemon juice in to be honest. The mayonnaise was really nice though and I can see that going with other fish recepies. I'll try this again but using different fish.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

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

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