Saturday, 21 November 2015

Feelgood fish cakes

Feelgood fish cakes

Based on this recipe, just omitting a couple of synful ingredients, this dish turned out to be an unbelievably pleasant surprise. It uses ingredients that are probably cheaper than chips, yet was a surprisingly sophisticated and very tasty fish supper. As you can see, we served this with roasted red and yellow vine tomatoes and spinach, rocket and watercress salad.


    600g potatoes, cut into chunks
    2 x 120g cans sardines in spring water, drained
    4 tbsp chopped parsley
    zest and juice 1 small lemon
    4 tbsp fat-free Greek yogurt (we used Total 0%)
    green salad and lemon wedges, to serve


Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there’s no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice.

Meanwhile, mix the yogurt with the remaining parsley, lemon zest and juice and some seasoning.

Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes. Heat a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining fish cakes.

Serve with the lemony dip, salad and lemon wedges.

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