Lemony sardine fish cakes with fennel salad

Name: Lemony sardine fish cakes with fennel salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 120 g can sardine al limone, drained; 400 g pack Essential Mashed Potatoes; 1 unwaxed lemon, zest of all, juice of 1/2; 1 tbsp plain flour, plus extra for dusting; 500 ml vegetable oil, for frying; 2 fennel bulbs, thinly sliced; 1 tbsp Cooks’ Ingredients Nonpareille Capers, drained; 1 green chilli, deseeded and finely chopped; 1 tbsp extra virgin olive oil

Superb value canned sardines with lemon make for fast, delicious fish cakes. Using ready-made mash is a genius way to cut the work, but not the flavour.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

120g can sardine al limone, drained
400g pack Essential Mashed Potatoes
1 unwaxed lemon, zest of all, juice of 1/2
1 tbsp plain flour, plus extra for dusting
500ml vegetable oil, for frying
2 fennel bulbs, thinly sliced
1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
1 green chilli, deseeded and finely chopped
1 tbsp extra virgin olive oil

Combine the sardines with the mashed potatoes, lemon zest and flour, then season generously. Form into 8 evenly sized patties, then dust each side in flour.
Heat 1cm depth of vegetable oil in a large frying pan until it shimmers. Working in batches of 4, fry the fish cakes for 3 minutes on each side, or until golden brown and piping hot throughout. Keep the first batch warm while you cook the second.
As they cook, make the salad by combining the fennel and capers in a bowl. Dress with the olive oil and lemon juice, then season to taste. Serve with the fish cakes.

Cook’s tip

For larger appetites, serve the fish cakes
with chunky chips or boiled new potatoes,
or serve them inside burger buns, with
tartar sauce and some crisp gem lettuce.

Typical values per serving when made using specific products in recipe