Sardine, spring onion and butter bean fishcakes recipe
Use a tin of sardines to make these fabulous fishcakes! Add in peas and butter beans to help get some extra veg into your kid's diets. Serve alongside a colourful radish and spinach salad for a fresh and easy dinner.
See method- Serves 4
- Takes 50 mins
- 437 calories / serving
- Dairy-free
Ingredients
- 100g frozen peas
- 2 x 400g tins butter beans, drained and rinsed
- 3 spring onions, trimmed and finely sliced
- 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
- 2 x 120g tins sardines in brine, drained
- 30g plain flour
- 2 tbsp vegetable oil
- 3 tbsp olive oil
- 1 tbsp clear honey
- 100g baby spinach
- ½ iceberg lettuce, shredded
- 120g radishes, trimmed and thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1825kJ 437.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 32.6gProtein 21.0gFibre 10.3g
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Method
- Put the peas in a food processor with the butter beans, spring onions and lemon zest. Pulse until a similar consistency to mashed potatoes, with some of the peas still holding their shape – it shouldn’t be smooth. Put in a mixing bowl and fake in the sardines; season and mix well. Divide into 8, then shape into 8cm fish cakes.
- Add the four to a plate and season with pepper. Lightly coat each fishcake in the four, then set aside.
- Heat 1 tbsp vegetable oil in a nonstick frying pan over a medium-high heat, then fry the fishcakes in batches for 3-4 mins each side until deep golden and crispy. Put on a baking tray, then bake for 8 mins to cook through.
- Meanwhile, whisk together the lemon juice, olive oil and honey in a jug; season. Put the spinach, lettuce and radishes in a bowl; toss with the dressing. Serve with the fishcakes and lemon wedges for squeezing over.
- See more Fish recipes
