Lemony sardine fish cakes with fennel salad
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
These crispy golden fish cakes are my go to when I need something delicious on the table fast. The sardines are already seasoned with lemon, which makes the whole thing come together in just 25 minutes from start to finish. What I love most is that sardines are packed with omega 3 fatty acids that are brilliant for your heart and brain, so you're getting something truly nourishing without any fuss. The fresh fennel salad with its peppery capers and a whisper of green chilli cuts through the richness beautifully. It's simple, affordable, and honestly feels a bit special when you plate it up.
Ella x
Ingredients
- 120 gramssardine al limone(drained)
- 400 gramsessential mashed potatoes
- 1unwaxed lemon(zest of all, juice of 1/2)
- 1 tbspplain flour(plus extra for dusting)
- 500 mlsvegetable oil(for frying)
- 2fennel bulb(fennel bulbs, thinly sliced)
- 1 tbspnonpareille capers(drained)
- 1green chilli(deseeded and finely chopped)
- 1 tbspextra virgin olive oil
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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