Sardine Fish Cakes
- 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.
Tried this recipe?Let us know how it was!