Feelgood fish cakes

Feelgood fish cakes

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(35 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal287
  • fat13g
  • saturates2g
  • carbs29g
  • sugars2g
  • fibre2g
  • protein16g
  • salt0.67g
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Ingredients

  • 600g potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

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

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

    Sardine

    sar-deen

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

  • 4 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

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

  • zest and juice 1 small lemon
    Lemon

    Lemon

    le-mon

    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

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.

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Comments, questions and tips

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moira-pat
12th May, 2010
5.05
Second time I made these I used the yoghurt dressing from "The Ultimate Make-over: Fish and Chips" - yummy!
moira-pat
1st May, 2010
5.05
I used a tin of Middlecut, a cheap alternative here in S.Africa. Husband and son loved these fishcakes.
caroline30
26th Apr, 2010
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
10th Apr, 2010
5.05
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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