Sardine Fishcakes – a healthy store-cupboard star meal

From Renée Elliott’s Me, You and the Kids Too.

Sardines are great for kids as they are packed with omega-3 essential fats. Some kids love them, but if yours don’t, this is an excellent way to serve them as the fishy taste isn’t too strong. And as these fishcakes can be created from the inevitable can of sardines lurking at the back of the kitchen cupboard, along with other ingredients that you are likely to have at home, they are a life-saver recipe when it’s mid-week and you are overdue a trip to the supermarket.

Sardine Fishcakes

Makes: 10

Preparation time: 20 minutes

Cooking time: 30 minutes
 
400g/14oz potatoes, diced
2 large eggs
180g/6¼oz tinned sardines in oil or water, drained
1 small onion, finely chopped
1 tbsp Dijon mustard
3 tbsp chopped parsley leaves
2 tsp finely grated lemon zest
a large pinch of cayenne pepper
½ tsp fine sea salt
75g/2½oz/¾ cup dried wholemeal breadcrumbs
1 tbsp extra virgin olive oil, plus extra for frying if needed
lemon wedges, to serve
salad, to serve

1. Put the potatoes in a steamer and steam, covered, for 10 minutes or until soft. Transfer to a large bowl and mash coarsely.

2. In a bowl, beat the eggs together with a whisk. In another bowl, mash the sardines with a fork. Add the eggs, onion, mustard, parsley, lemon zest, cayenne pepper, salt and breadcrumbs and mix well. Add to the mashed potatoes and mix until well combined. Using your hands, divide the mixture into 10 equal pieces and shape each one into a fishcake.

3. Heat the oil in a large, heavy-based frying pan over a medium-low heat. Working in batches, carefully add the fishcakes to the pan and cook for 3 minutes on each side until browned and heated through. Repeat with the remaining fishcakes, adding more oil to the pan as needed. Serve warm with lemon wedges and salad.
 

 
‘Renée Elliott’s cookbook is a kitchen essential for new moms and for those who need a little inspiration on how to feed the entire family.’

 
Cooking for a family can be a huge challenge that leaves you feeling like you’re always making compromises. In Me, You and the Kids Too, Renée Elliott makes this do-able. She shows that you don’t have to cook different recipes to please everyone at the table – and that you never have to sacrifice flavour or nutrition to get meals made without stress.

Me, You and the Kids Too by Renée Elliott

Order the eBook for only £7.99