Sardine Dill Fish Cakes Recipe 415
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.
BOULETTES DE SARDINES (SARDINE FISHCAKES)
Rustle up these spicy sardine fishcakes for lunch. Easy to make, they take under 30 minutes from prep to plate and pair well with a crisp salad
Provided by Tarik Abdeladim
Categories Dinner, Lunch
Time 27m
Yield Serves 4 (makes 8 fishcakes)
Number Of Ingredients 13
Steps:
- Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
- Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.
- Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.
Nutrition Facts : Calories 385 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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