Sardine Fish Cakes with Lemon Mayonnaise recipe

These simple yet effective sardine fish cakes are a great way of using up tinned sardines. Fish combines with cooked potato, mayo, yoghurt and parsley before being shaped into cakes and fried until golden brown.

Ingredients:

• 600g cooked potato, mashed
• 2 x 120g tins sardines in spring water
• Small handful fresh parsley
• Juice of one lemon
• 3 tbsp. mayonnaise
• 3 tbsp. 0% fat Greek yoghurt
• 1 tbsp. plain flour
• Salt and pepper
• Oil to fry

Method of Preparation:

1. Mash the sardines in a bowl and add the potato. Mash until smooth.

2. Finely chop the parsley and add half of this to the mixture, then add the flour, half the lemon juice and a good pinch of salt and pepper.

3. Shape the fish mixture into patties, then heat the oil in a pan and fry the fishcakes on each side for around 5 minutes or until golden brown.

4. Mix together the remaining parsley, lemon juice, yoghurt and mayonnaise and serve on the side of the fishcakes.

You could serve these fishcakes with garlic mayonnaise instead of lemon; simply omit the lemon from the mixture and add one minced garlic clove instead. This recipe serves four.

Author: Laura Young

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