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Sardine and sweet potato fishcakes recipe

Sardine and sweet potato fishcakes recipe

1 rating

Created by The Tesco Real Food team

These fishcakes are spiced with chipotle paste and paprika for a fun Mexican twist. Serve alongside a zingy black bean and sweetcorn salsa for a flavour-packed dinner. Meal prep like a pro and make the fishcakes in advance to freeze and enjoy at a later date. See method

  • Serves 2-4
  • Takes 40 mins plus chilling and cooling
  • 364 calories / serving
  • Freezable
  • Healthy
  • Dairy-free

Ingredients

  • 350g sweet potatoes
  • 1 tbsp vegetable or sunflower oil, plus 2 tsp
  • 1 small red onion, ½ finely chopped, rest finely sliced
  • 15g fresh coriander, stems finely chopped, leaves roughly chopped
  • 5 tsp chipotle chilli paste
  • 1 tsp smoked paprika
  • 2 x 90g tins skinless & boneless sardines in tomato sauce
  • 1 slice wholemeal bread, blitzed to breadcrumbs
  • 2 tbsp reduced-fat natural yogurt (optional)

For the salsa

  • 100g frozen sweetcorn
  • 2 large tomatoes, chopped
  • 400g tin black beans, drained and rinsed​
  • 50g baby spinach
  • 1 lime, zested and juiced
  • 1 tbsp olive oil
  • 1 garlic clove, finely grated
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1520kj
    364kcal     18%

  • Fat

    14g 20%

  • Saturates

    2g 9%

  • Sugars

    10g 11%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 37.5g Protein 16.3g Fibre 9.9g

Method

  1. Prick the sweet potatoes all over with a knife; microwave on high for 12-15 mins until tender, turning halfway*. Cool.
  2. Meanwhile, heat 2 tsp oil in a frying pan over a medium heat and fry the chopped onion for 5-7 mins until soft. Add the coriander stems, cook for another min, then add 1 tsp chipotle paste, the paprika and sardines. Mash the fi sh to break up and cook for 2 mins or until all the juices have cooked off – it should be quite dry.
  3. Scoop the sweet potato fl esh into a bowl (discard the skins). Mix in the sardine mixture and breadcrumbs; season. Shape into 8 small fi shcakes, then chill for 1 hr.
  4. Meanwhile, char the sweetcorn in a dry frying pan over a high heat for 5 mins, stirring occasionally. Transfer to a bowl. Add the tomatoes, beans, sliced onion, spinach and most of the coriander leaves.
  5. In a bowl, whisk the lime zest and juice, oil, garlic, 1 tsp chipotle paste and some seasoning to make a dressing. Pour over the salsa; toss to coat just before serving.
  6. Heat 1 tbsp oil in a frying pan over a medium heat. Cook the fi shcakes for 3-4 mins each side or until golden and piping hot. When cooked, turn off the heat and spread each side with the remaining chipotle paste. Warm through in the pan for 10-15 secs.
  7. Divide between plates and scatter with the reserved coriander. Serve with the salsa and a spoonful of yogurt, if you like.

Freezing and defrosting guidelines

Freeze cooked fishcakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Tinned fish recipes

 

 

*Timings are based on a 900W microwave and will vary depending on your device

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