Skip to content
Sardine, spring onion and butter bean fishcakes recipe

Sardine, spring onion and butter bean fishcakes recipe

4 ratings

Use a tin of sardines to make these fabulous fishcakes! Add in peas and butter beans to help get some extra veg into your kid's diets. Serve alongside a colourful radish and spinach salad for a fresh and easy dinner. See method

  • Serves 4
  • Takes 50 mins
  • 437 calories / serving
  • Dairy-free

Ingredients

  • 100g frozen peas
  • 2 x 400g tins butter beans, drained and rinsed​
  • 3 spring onions, trimmed and finely sliced
  • 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
  • 2 x 120g tins sardines in brine, drained
  • 30g plain flour
  • 2 tbsp vegetable oil
  • 3 tbsp olive oil
  • 1 tbsp clear honey
  • 100g baby spinach
  • ½ iceberg lettuce, shredded
  • 120g radishes, trimmed and thinly sliced
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1825kj
    437kcal
    22%
  • Fat

    22g 32%
  • Saturates

    3g 17%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 32.6g Protein 21g Fibre 10.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the peas for 3 mins in a pan; drain, then run under cold water to cool.
  2. Put the peas in a food processor with the butter beans, spring onions and lemon zest. Pulse until a similar consistency to mashed potatoes, with some of the peas still holding their shape – it shouldn’t be smooth. Put in a mixing bowl and fake in the sardines; season and mix well. Divide into 8, then shape into 8cm fish cakes.
  3. Add the four to a plate and season with pepper. Lightly coat each fishcake in the four, then set aside.
  4. Heat 1 tbsp vegetable oil in a nonstick frying pan over a medium-high heat, then fry the fishcakes in batches for 3-4 mins each side until deep golden and crispy. Put on a baking tray, then bake for 8 mins to cook through.
  5. Meanwhile, whisk together the lemon juice, olive oil and honey in a jug; season. Put the spinach, lettuce and radishes in a bowl; toss with the dressing. Serve with the fishcakes and lemon wedges for squeezing over.

See more Fish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.