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Sardine, spring onion and butter bean fishcakes recipe

Sardine, spring onion and butter bean fishcakes recipe

5 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.

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