Spicy sardine fishcakes

Spicy sardine fishcakes
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 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
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.

Spicy sardine fishcakes

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This recipe was uploaded by tonemid

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

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.
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