Storecupboard Sardine Fishcakes

Storecupboard Sardine Fishcakes

This is such a simple recipe that can be created out of ingredients from the storecupboard. If you are not a fan of sardines, then by all means swap for a tin of tuna. This recipe is a good introduction to sardines as the mixture of tomato and cheese softens the flavours. It also provides a host of benefits to help stabilise your appetite and nourish your nervous system.

Makes: 6-8

Ingredients

• 2 slices of wholemeal bread (even better if it is slightly stale)

• 1 × 400g can chickpeas, drained

• 15g fresh flat-leaf parsley, chopped (optional)

• 2 × 120g cans sardines, drained, backbones removed (any flavour - I used ones in tomato sauce)

• 2 tablespoon of red pesto

• 1 teaspoon smoked paprika

• 25g Parmesan cheese, finely grated

• Half a lemon, zest and juice

• 1 free-range egg

• Plain flour, for dusting

• Olive oil, for frying

• Sea salt and freshly ground black pepper

Method

1. Prepare the mixture

   Put the bread into a food processor. Process until the bread turns into breadcrumbs
   Then add in the drained chickpeas, chopped parsley and mint, and red pesto

   Pulse until the chickpeas are crushed (don’t turn it into a paste). Set aside.

2. Add remaining ingredients
   Tip the sardines into a mixing bowl and mash with a fork to break them up.

   Stir in the lemon zest, lemon juice, paprika, egg, parmesan and a little salt and pepper.

   Combine thoroughly.

3. Shape and chill
   Dust your kitchen work surface with flour

   Divide the mixture into 6 or 8 portions ( to your own desired size) and roll into balls

   Place on a parchment-lined tray and refrigerate, uncovered, for a couple of hours to firm up.

4. Cook
   Heat a little olive oil in a frying pan over medium heat.

   Gently flatten the fishcakes slightly so they cook evenly.

   Pan-fry gently in a touch of oil until golden on each side — about 4 minutes per side.

5. Serve
   Drain on kitchen paper. Serve with your choice of vegetables and potatoes