Sardine fishcakes recipe
Created by The Tesco Recipes team
Homemade fishcakes are a true family favourite and it's easy to see why – they're creamy, crunchy and comforting, but made with just a few simple ingredients – this recipe uses super tasty and budget-friendly tinned sardines. You can even freeze these cakes for another time, making them the ultimate speedy midweek meal.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 399 calories / serving
- Freezable
- Dairy-free
Ingredients
- 650g floury potatoes, peeled and chopped
- 250g pack cherry tomatoes, quartered
- ½ small onion, finely chopped
- 1 tbsp olive oil
- 1 lemon, zested and juiced
- 2 x 120g tins sardines in brine, drained
- 10g fresh coriander, chopped
- 2 tbsp plain flour
- 4 tbsp vegetable oil
- ½ butterhead lettuce, washed, leaves separated
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Shop ingredientsEach serving contains
- Energy
- 1670kJ 399.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 33.4gProtein 14.4gFibre 4.5g
Method
- Boil the potatoes in a large pan of water over a high heat for 10-15 mins until very tender when pierced. Drain well and tip back into the pan. Leave to steam-dry and cool for 2 mins.
- Meanwhile, tip the tomatoes and onion into a bowl. Add ½ tbsp oil and half the lemon juice; season, toss well and set aside. Whisk the remaining lemon juice and olive oil in another bowl; set aside.
- Mash the potatoes until smooth, then fold in the sardines, lemon zest and half the coriander; season. Divide the mixture into 8, then shape into fishcakes using damp hands.
- Put the flour on a plate. Press the fishcakes into the flour on both sides to coat, dusting off any excess flour.
- Heat 2 tbsp vegetable oil in a nonstick frying pan over a medium-high heat for 1 min until gently shimmering. Fry half the fishcakes for 2-3 mins until golden and crisp, then flip and cook for another 1-2 mins until golden. Transfer to a plate lined with kitchen paper, then repeat with the remaining oil and fishcakes.
- Toss the lettuce into the bowl with the dressing to coat. Stir the reserved coriander into the tomato salad, then serve alongside the fishcakes with the lettuce.
- See more Tinned fish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
