Boulettes De Sardines Sardine Fishcakes Recipes
SARDINE-DILL FISH CAKES RECIPE - (4.1/5)
Provided by Nyneve
Number Of Ingredients 10
Steps:
- Coarsely chop and boil two medium Yukon Gold potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they're golden brown and crispy.
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- Put the potatoes in a pan of salted cold water. Bring to the boil, then turn the heat down and simmer for 6-8 minutes or until tender. Drain well, leave to steam dry in the pan, then mash coarsely using a potato masher or the back of a fork.
- Put the sardines in a bowl, mash lightly with a fork, then add the spring onions, egg, dijon mustard, dill, lemon zest, cayenne pepper and 50g plain flour. Mix until combined, add the mashed potato, season generously with salt and black pepper, then mix again.
- With lightly floured hands, shape the mixture into 8 even patties. Put each one on a plate as you work, then loosely cover and chill for 10 minutes.
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