Storecupboard fishcakes

Sardine fishcakes

Serves 2 with salad, 3 with other accompaniments. 20-30p per serving.

I absolutely love making a meal that feels like a treat out of what might look, to the untrained eye, a bare kitchen. I found half a tub of leftover mash floating around my freezer and defrosted it with the intention of serving it to Ali or little J. It went uneaten, so I decided to make fishcakes for our lunch today. Not only was it healthy and satisfying, it was lovely too!

I actually only had sardines in tomato sauce, but it worked well.

Spring onion, finely sliced - 4p

1 120g tin of sardines - 40p

About 200-250g mashed potatoes (about one serving) - If you don't have any, mash 1/2 tin of Basics potatoes - 10p

A sprinkle of dried parsley - 2p

A shake of lemon juice (optional)

1 heaped tbsp plain flour - 2p

A teaspoon of oil (just enough to stop them sticking to the pan) - 3p

Salt and pepper (to taste)

Mix all of the ingredients together apart from the flour. Don't worry about removing the soft sardine bones. Not only are they undetectable once mashed, they're full of goodness.

Shape into small patties and dust with flour to prevent them sticking

Put in the freezer for 20-30 mins or in the fridge until dinner - this helps them firm up enough to cook.

Fry gently in oil for a few minutes on each side, until brown.

Serve hot with a dollop of mayo.


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