Sardine, spring onion and butter bean fishcakes recipe

Name: Sardine, spring onion and butter bean fishcakes
Yield: Serves 4
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

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

Shop your ingredients

Grower's Harvest Garden Peas 900G
100g frozen peas
£1.15
£1.28/kg
Biona Organic Butter Beans 400g
£1.40 Clubcard Price
(£5.83/kg DR.WT)
Offer valid for delivery from 27/10/2026 until 23/11/2026
2 x 400g tins butter beans, drained and rinsed
£1.75
£7.29/kg DR.WT
Tesco Bunched Spring Onions 100G
Aldi Price Match
3 spring onions, trimmed and finely sliced
£0.65
£6.50/kg
Tesco Lemons Each
2 lemons, 1 zested and juiced, 1 cut into wedges to serve
£0.37
£0.37/each
Brunswick Sardines In Soya Oil 106G
2 x 120g tins sardines in brine, drained
£1.40
£15.56/kg DR.WT
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
30g plain flour
£0.70
£0.47/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco Baby Spinach 250G
100g baby spinach
£1.30
£5.20/kg
Tesco Shredded Iceberg 130G
½ iceberg lettuce, shredded
£0.60
£4.62/kg
Tesco Radish Pack 240G
Aldi Price Match
120g radishes, trimmed and thinly sliced
£0.56
£2.33/kg

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.