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Sardine fishcakes with chilli corn salsa

By: Jules Mercer
Former acting food editor, delicious.

Published: 19 Oct 20
Updated: 18 Mar 24

Sardine fishcakes with chilli corn salsa

These sardine fishcakes make a flavour-packed dinner that’s full of Omega-3s and vitamin D. The fresh corn salsa served alongside brings sweetness and crunch.

If fishcakes are too much of a faff for you tonight, try our Sicilian inspired sardine spaghetti instead.

Easy
October 2020

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 25 min.

These sardine fishcakes make a flavour-packed dinner that’s full of Omega-3s and vitamin D. The fresh corn salsa served alongside brings sweetness and crunch.

If fishcakes are too much of a faff for you tonight, try our Sicilian inspired sardine spaghetti instead.

Nutrition: per serving

Calories: 520kcals
Fat: 31g (5.1g saturated)
Protein: 18.3g
Carbohydrates: 39.8g (7.2g sugars)
Fibre: 4.4g
Salt: 0.7g

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Ingredients

500g floury potatoes (such as maris piper or king edward), peeled and quartered
2 x 120g tins sardines in tomato sauce, drained (see Tips)
6 spring onions, finely chopped
Finely grated zest and juice 1 lemon, plus wedges to serve
1 medium free-range egg
50g panko or other dried breadcrumbs
6 tbsp sunflower oil

For the chilli corn salsa

198g tin sweetcorn, drained
225g vine-ripened cherry tomatoes
2 tbsp olive oil
1 red chilli (seeds removed), finely chopped
Large handful fresh basil, finely chopped, with some leaves left whole to serve

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Method

Put the potatoes in a steamer set over a pan of boiling water and steam for about 15 minutes until cooked through. Remove from the heat and leave to cool slightly before mashing with a fork in a large mixing bowl.
Mash the drained sardines into the potatoes along with the spring onions, lemon zest and juice, then season well with salt and freshly ground black pepper. Divide into 12 balls and flatten each into a patty about 3cm thick.
Heat the oven to 220°C/200°C fan/ gas 7. Beat the egg in a bowl, then spread the breadcrumbs on a large plate. Dip each patty into the egg, then the breadcrumbs to coat and set on a lined baking tray. Drizzle the sunflower oil over the fishcakes, then bake for 25 minutes until golden brown.

Meanwhile, mix all the salsa ingredients together and season well. Serve the fishcakes with the salsa, basil leaves and lemon wedges for squeezing over.

Recipe from October 2020 Issue

Nutrition

Nutrition: per serving

Calories: 520kcals
Fat: 31g (5.1g saturated)
Protein: 18.3g
Carbohydrates: 39.8g (7.2g sugars)
Fibre: 4.4g
Salt: 0.7g

delicious. tips

Sardines are sustainable, full of flavour and packed with a good dose of omega-3s. If you still can’t convince picky eaters, swap the tinned fish for roasted veg and some grated cheddar.