Easy Lemony Sardine & Sweet Potato Crispy Fish Cakes

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Easy Lemony Sardine & Sweet Potato Crispy Fish Cakes

If you’re looking for a quick and nutritious fish cake recipe that’s full of flavour, these crispy lemon and herb sardine fish cakes will absolutely hit the spot.

Lightly spiced, golden brown, and packed with healthy fats from oily fish, they’re the perfect way to turn a humble tin of sardines into something sensational.

Prep Time10

Cook Time30

Total Time40

Course: dinner, lunch, Snack

Cuisine: british

Keyword: fish, fish cakes, fishcakes, sardine cakes, sardine fish cakes, sardine fishcakes, sardine patties

Servings: Fish cakes

Calories: 157kcal

Author: Vikkie Lee

Equipment

Ingredients

200 g Sweet potato 1 medium or 2 small, peeled & diced
240 g Canned sardines (2 x 120g or 2 x 4oz cans) drained weight 90g each - oil reserved
4 Spring onions finely sliced
2 tablespoon Fresh parsley chopped and extra for garnish
1 Egg beaten
1 Lemon Zest & 1 tablespoon of juice
½ cup Golden breadcrumbs or Almond flour
½ teaspoon Smoked paprika
1 clove Garlic minced
⅛ teaspoon Cayenne pepper
Pinch Salt to taste
Pinch Black pepper to taste
2 tablespoon Reserved Sardine olive oil

Instructions

Preheat oven to 200°C, 180 °C, gas mark 6 or 400 °F. Then steam the peeled and diced sweet potato for around 10 minutes until fork-tender.
Alternatively, you can boil in salted water or microwave for 5-8 minutes. Then mash in a medium-size bowl until smooth.
200 g Sweet potato
Now reserve the oil from the sardines and add the fish to the sweet potatoes.
Flake with a fork, then add the remaining ingredients (except the reserved oil) and stir well until the mixture comes together. It should be very slightly sticky, but firm enough to shape.
240 g Canned sardines, 4 Spring onions, 2 tablespoon Fresh parsley, 1 Egg, 1 Lemon, ½ teaspoon Smoked paprika, 1 clove Garlic, ⅛ teaspoon Cayenne pepper, Pinch Salt, Pinch Black pepper, ½ cup Golden breadcrumbs
Roll into 8 even sized balls, then press into 2.5 inch cakes, about 1 inch thick.
I use the smooth, round side of a scone or biscuit cutter to smooth the edges in a gentle circular motion, giving each fish cake a polished, uniform look.
Then place on a plate and chill for 15-20 minutes for the best results.
Line a baking sheet or parchment paper-lined baking tray and arrange the formed sardine cakes.
Brush lightly with reserved sardine oil or olive oil and bake for 30 minutes, flipping halfway through.
Pan-frying option: Heat 1–2 tablespoon sardine oil and ½ tablespoon olive oil in a heavy skillet over medium-high heat and fry 2-3 minutes each side until golden brown.
2 tablespoon Reserved Sardine olive oil

Nutrition