
Nutrition and extra info
Nutrition:
- kcal287
- fat13g
- saturates2g
- carbs29g
- sugars2g
- fibre2g
- protein16g
- salt0.67g
Ingredients
- 600g potatoes, cut into chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 x 120g cans sardines in spring water, drained
Sardine
sar-deenSardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 4 tbsp chopped parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest and juice 1 small lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp light mayonnaise
- 4 tbsp fat-free Greek yogurt (we used Total 0%)
- 1 tbsp seasoned plain flour
- 4 tsp sunflower oil
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- green salad and lemon wedges, to serve
Method
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.
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