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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.
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.