Piccanti sardine fish cakes

Name: Piccanti sardine fish cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 50 g frozen Essential Petits Pois; 300 g frozen mashed potato, thawed; 4 Essential Salad Onions, thinly sliced; 120 g can sardine piccanti, drained, 1 tbsp of the oil reserved; 3 tbsp plain flour; 1 British Blacktail Free Range Large Egg, beaten; 75 g Cooks’ Ingredients Mediterranean Style Crust; 200 g pack Tenderstem broccoli

Elevate a weekday classic with spiced sardines (a hot little chilli lies in the oil they’re packed in) and a well-flavoured crust from the Cooks’ Ingredients range.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
PlusPreparation time 10 minutes + chilling

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50g frozen Essential Petits Pois
300g frozen mashed potato, thawed
4 Essential Salad Onions, thinly sliced
120g can sardine piccanti, drained, 1 tbsp of the oil reserved
3 tbsp plain flour
1 British Blacktail Free Range Large Egg, beaten
75g Cooks’ Ingredients Mediterranean Style Crust
200g pack Tenderstem broccoli

Bring a pan of water to the boil, add the peas and boil for 1 minute. Lift out with a slotted spoon to a large bowl. Mix with the mashed potato and salad onions. Flake over the sardines in large pieces and roughly snip in the chilli from the can with a pair of scissors. Gently stir together and season to taste.
Preheat the oven to 190ºC, gas mark 5. Rub 1 tbsp of the sardine oil into the crust in a small bowl. Shape 4 even-sized fish cakes. Coat them lightly in flour, then carefully dip into the egg, followed by the crust. Chill to firm for at least 15 minutes, or until ready to cook.
Place the fish cakes on a nonstick baking tray. Bake for 8-10 minutes on each side until dark golden and piping hot. Boil the broccoli in the pan of water used for the peas for 3-4 minutes until just tender, then serve together.