Your cart is empty
Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the potatoes in boiling water until fork tender. Drain, then mash and leave to cool.
150 g Small potatoes
Step 2
In a large mixing bowl, use a fork to gently mash the drained sardines. Add in all of the listed ingredients, including the cooled potatoes. Season with a pinch of salt and pepper, then mix well until combined.
1 x tin Sardines
1 Spring onion
1 tbsp Fresh chives
1 tbsp Fresh dill
1 tsp Dijon mustard
1 Egg
3 tbsp Panko breadcrumbs
Step 3
Using your hands, shape the mixture into cakes. Place in the fridge to set for at least 15 minutes.
Step 4
Heat the olive oil in a pan over medium-high heat. Fry the cakes for 2-3 minutes on either side until golden and heated through. To get a super crispy outer coating, top the cakes with another dusting of breadcrumbs before frying.
1 tbsp Olive oil
Step 5
Serve each portion with a dollop of dill mayo, a handful of salad leaves and a squeeze of lemon juice.
30 g Light mayonnaise
1 tbsp Fresh dill
2 handful Salad leaves
1/2 Lemon
For
2
M
I
150
g
Small potatoes, uncooked weight
1
x tin
Sardines, approx. 100g drained
1
Spring onion, thinly sliced
1
tbsp
Fresh chives, thinly sliced
1
tbsp
Fresh dill
1
tsp
Dijon mustard
1
Egg, whisked
3
tbsp
Panko breadcrumbs
For frying:
1
tbsp
Olive oil
To serve:
30
g
Light mayonnaise
1
tbsp
Fresh dill
2
handful
Salad leaves
1/2
Lemon
Per Serving
Calories
333kcal
Fat
18g
Carbs
25g
Protein
17g
Fibre
3g
1 portion = 2 patties. We recommend making 2 portions to avoid ingredient paste. (You can store any leftover cakes in the fridge and fry the following day for a quick lunch).
Only visible to you
Made it?
Cancel
Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the potatoes in boiling water until fork tender. Drain, then mash and leave to cool.
150 g Small potatoes
Step 2
In a large mixing bowl, use a fork to gently mash the drained sardines. Add in all of the listed ingredients, including the cooled potatoes. Season with a pinch of salt and pepper, then mix well until combined.
1 x tin Sardines
1 Spring onion
1 tbsp Fresh chives
1 tbsp Fresh dill
1 tsp Dijon mustard
1 Egg
3 tbsp Panko breadcrumbs
Step 3
Using your hands, shape the mixture into cakes. Place in the fridge to set for at least 15 minutes.
Step 4
Heat the olive oil in a pan over medium-high heat. Fry the cakes for 2-3 minutes on either side until golden and heated through. To get a super crispy outer coating, top the cakes with another dusting of breadcrumbs before frying.
1 tbsp Olive oil
Step 5
Serve each portion with a dollop of dill mayo, a handful of salad leaves and a squeeze of lemon juice.
30 g Light mayonnaise
1 tbsp Fresh dill
2 handful Salad leaves
1/2 Lemon
For
2
M
I
150
g
Small potatoes, uncooked weight
1
x tin
Sardines, approx. 100g drained
1
Spring onion, thinly sliced
1
tbsp
Fresh chives, thinly sliced
1
tbsp
Fresh dill
1
tsp
Dijon mustard
1
Egg, whisked
3
tbsp
Panko breadcrumbs
For frying:
1
tbsp
Olive oil
To serve:
30
g
Light mayonnaise
1
tbsp
Fresh dill
2
handful
Salad leaves
1/2
Lemon
Per Serving
Calories
333kcal
Fat
18g
Carbs
25g
Protein
17g
Fibre
3g
1 portion = 2 patties. We recommend making 2 portions to avoid ingredient paste. (You can store any leftover cakes in the fridge and fry the following day for a quick lunch).
Only visible to you
Made it?
Cancel
