Sardine fishcakes are a delicious and nutritious way to enjoy this small but mighty fish. Combined with carrots, potatoes, onions and some grain-free flour, these fish cakes are crispy on the outside and tender on the inside. To complete the meal, this recipe includes a tangy and garlicky aioli and a simple green salad to balance out the flavours. Whether you're a fan of sardines or looking for a new way to incorporate them into your diet, this dish is sure to satisfy. So get ready to fire up the stove, and let's start cooking!
Ingredients
For fishcakes
- 4 medium white potatoes peeled and cut into large cubes
- 1 carrot grated
- 1/2 onion red or white, finely diced
- 1 tablespoon olive oil
- 2 cans sardines in spring water, about 200 g / 7 oz.
- Zest of 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped pickled jalapeños can be omitted, or you can add a teaspoon of chilli sauce
- 1 teaspoon salt
- A generous pinch pepper
- 1 egg
- 2 tablespoons cassava or tapioca flour or 1 tbsp coconut flour
- 2-3 tablespoons macadamia oil olive oil, coconut oil, ghee for cooking
For aioli
- 3 tablespoons mayonnaise
- 1 garlic clove grated
- 1 tablespoon lemon juice
For the salad
- 1 head gem lettuce diced (about 4-5 cups shredded)
- 1 large cucumber diced
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Place potato in a pot and cover with cold water, add half a teaspoon of salt. Bring to a boil, then cook for 15 minutes until soft. Strain and transfer the cooked potato to a mixing bowl, mash it roughly and allow to cool down.
- In the meantime, sauté the onion and carrots in a tablespoon of olive oil for 2 minutes, until softened. Transfer to the potatoes and cool all vegetables for 15-20 minutes.
- Add the rest of the fishcake ingredients, except for the flour, and mash together really well. Finally, add the flour and mix through.
- Shape the mixture into small patties and arrange on a plate or a tray. You can store these in the fridge overnight covered with some Clingfilm or you can cook them right away.
- Heat a few tablespoons of coconut oil or macadamia oil (or ghee) in a frying pan over medium-high heat. Add the fishcakes and cook for 4-5 minutes each side, until golden brown crust forms.
- While the fish cakes are cooking, combine the aioli ingredients in a bowl and mix well. Toss the salad with the lemon juice, olive oil, salt and pepper and set aside.
- Serve the fishcakes with a dollop of aioli and salad on the side. Enjoy!
Nutrition
Calories: 512kcal | Carbohydrates: 38g | Protein: 21g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 134mg | Sodium: 934mg | Potassium: 1160mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2787IU | Vitamin C: 40mg | Calcium: 288mg | Iron: 4mg
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