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Sardine fishcakes recipe

Sardine fishcakes recipe

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Homemade fishcakes are a true family favourite and it's easy to see why – they're creamy, crunchy and comforting, but made with just a few simple ingredients – this recipe uses super tasty and budget-friendly tinned sardines. You can even freeze these cakes for another time, making them the ultimate speedy midweek meal. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 399 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 650g floury potatoes, peeled and chopped
  • 250g pack cherry tomatoes, quartered
  • ½ small onion, finely chopped
  • 1 tbsp olive oil
  • 1 lemon, zested and juiced
  • 2 x 120g tins sardines in brine, drained
  • 10g fresh coriander, chopped
  • 2 tbsp plain flour
  • 4 tbsp vegetable oil
  • ½ butterhead lettuce, washed, leaves separated

Each serving contains

  • Energy

    1670kj
    399kcal
    20%
  • Fat

    22g 32%
  • Saturates

    3g 13%
  • Sugars

    5g 5%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 33.4g Protein 14.4g Fibre 4.5g

Method

  1. Boil the potatoes in a large pan of water over a high heat for 10-15 mins until very tender when pierced. Drain well and tip back into the pan. Leave to steam-dry and cool for 2 mins.
  2. Meanwhile, tip the tomatoes and onion into a bowl. Add ½ tbsp oil and half the lemon juice; season, toss well and set aside. Whisk the remaining lemon juice and olive oil in another bowl; set aside.
  3. Mash the potatoes until smooth, then fold in the sardines, lemon zest and half the coriander; season. Divide the mixture into 8, then shape into fishcakes using damp hands.
  4. Put the flour on a plate. Press the fishcakes into the flour on both sides to coat, dusting off any excess flour.
  5. Heat 2 tbsp vegetable oil in a nonstick frying pan over a medium-high heat for 1 min until gently shimmering. Fry half the fishcakes for 2-3 mins until golden and crisp, then flip and cook for another 1-2 mins until golden. Transfer to a plate lined with kitchen paper, then repeat with the remaining oil and fishcakes.
  6. Toss the lettuce into the bowl with the dressing to coat. Stir the reserved coriander into the tomato salad, then serve alongside the fishcakes with the lettuce.

Freezing and defrosting guidelines

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

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