Feelgood fish cakes

Feelgood fish cakes

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(35 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
These budget-friendly fish cakes made with canned sardines are packed full of good stuff

Nutrition and extra info


  • kcal287
  • fat13g
  • saturates2g
  • carbs29g
  • sugars2g
  • fibre2g
  • protein16g
  • salt0.67g
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  • 600g potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 x 120g cans sardines in spring water, drained



    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 4 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest and juice 1 small lemon



    Oval 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

    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


  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.

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Comments, questions and tips

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23rd Aug, 2011
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.
1st Jun, 2011
Really tasty! We enjoyed it a lot, the lemon balanced out the fishy taste and gave a slight zing. :)
27th May, 2011
I thought the fishcakes were vile, but my boyfriend said he liked them. They were too squishy and not enough flavour for my liking.
17th May, 2011
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.
27th Feb, 2011
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.
2nd Feb, 2011
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.
10th Jan, 2011
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!
4th Nov, 2010
Quick, easy, cheap and good for you! Had these with sweet potato wedges and they were delicous.
11th Sep, 2010
Made these just as recipe and they were thoroughly enjoyed! Went really nicely with the lemony mayonnaise.
16th May, 2010
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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