Quick Fish Cakes

Whatever the reason may be, Americans are not eating enough fish. Experts suggest we consume two servings of seafood per week and most of us only eat it on occasion – or not at all. We’re missing out on important nutrients like omega-3 and B12.

These fish cakes aim to help solve that problem. They’re quick and inexpensive to make and that’s because they use canned sardines. If canned sardines don’t sound like your kind of thing, these fish cakes may change your mind. Our sardines at the Co-op are high quality, wild caught and available ready to eat without the bones. Sardines are also believed to be one of the most sustainable fish to choose from.

Combined with potatoes, green onion, dill and zest, these fish cakes are packed with flavor. You can get in that extra serving of fish while not comprising on taste or quality. Chances are you won’t be able to tell they were made with canned sardines either.

Print Recipe
Quick Fish Cakes
Servings
cakes
Ingredients
  • 2 large gold potatoes
  • 2 cans sardines roughly chopped
  • 1 cup green onion roughly chopped
  • 1/4 tsp kosher salt
  • 2 tsp dried dill
  • 2 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 cup breadcrumbs
  • 1 egg beaten
  • 2 tbsp olive oil
Servings
cakes
Ingredients
  • 2 large gold potatoes
  • 2 cans sardines roughly chopped
  • 1 cup green onion roughly chopped
  • 1/4 tsp kosher salt
  • 2 tsp dried dill
  • 2 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 cup breadcrumbs
  • 1 egg beaten
  • 2 tbsp olive oil
Instructions
  1. Peel and roughly chop the potatoes. Cover with water in a medium pot and boil until tender, about 15 minutes.
  2. Drain and mash the potatoes. Add the sardines and mash again. Stir in the onion, salt, dill, flour, garlic, lemon zest, egg and breadcrumbs until well combined. Use your hands to shape the mixture into six cakes.
  3. Heat a large skillet over medium high heat. Add the olive oil and when hot, arrange as many cakes in the pan as you can without crowding. Sauté the fish cakes until golden brown and crispy, about four minutes per side. Repeat with the remaining cakes, adding more oil to the pan as needed.
  4. Drizzle the lemon juice over top and serve one to two cakes per person with some fresh greens.
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