members recipes

This makes a great starter together with aioli and a salad of mixed leaves and citrus marinated fennel plus possibly some halved cherry tomatoes.

Ingredients
Makes 25-30 small fishcakes

400 g canned sardines in oil, drained (400 g is drained weight)
300 g boiled potatoes
4-5 thin scallions, chopped
4 cloves of garlic, finely chopped
Pinch of dried chilli flakes
Flatleaf parsley, finely chopped
Grated zest from 3 lemons
Salt
3 eggwhites
Breadcrumbs

Method
Mash the potatoes and let them dry out a bit. Stir in the sardines whilst breaking them up. Add scallions, garlic, chilli, parsley and lemon zest. Season to taste, and adjust seasoning. Stir in eggwhites. Shape into small fishcakes, and coat with breadcrumbs. Chill for at least 30 minutes. Fry in olive oil.