Sardine Fish Cakes

Servings 4 people


  • 600 g Potatoes
  • 240 g Sardines
  • 4 tbsp Chopped Parsleys
  • 1 Lemon
  • 3 tbsp Mayonnaise
  • 4 tbsp Greek Yoghurt


  • Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardine in a bowl.
  • Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yoghurt 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 using floured hands, then dust lightly with flour.
  • Heat oil in a non-stick frying pan and fry half the fish cakes for 3-4 minutes on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve hot.
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