Sardine Fish Cakes

Workplan
15min preparation
15min cooking

Calories per fish cake: 140

Nutritional advice
Sardines are excellent source of vitamin D, the 'sunshine vitamin'. which with calcium ensures strong bones and teeth. Each fish cake provides one-fifth of the recommended daily adult intake.

Ingredients
345g sardines in oil
450g potatoes, cooked and mashed
1 tbs parsley, chopped
1 tsp Worcester sauce
salt and pepper
1 small egg, lightly beaten
ground rice or motza meal
3-4 tbs oil

Method

1. Drain as much oil as possible from the sardines, flake and combine with the mashed potatoes in a bowl. Season with the parsley, Worcester sauce, salt and pepper, and add sufficient egg to bind.
2. Shape the mixture into 12 cakes and coat with the ground rice or motza.
3. Fry the cakes in the oil until golden brown, drain on kitchen-paper and serve with lemon wedges.

Tips
It is easier to shape the mixutre into cakes if your hands are slightly wet. Any left-over or canned fish may be used in this recipe.

Storage
Freeze for up to 2 months

Servings
Makes 12 fish cakes.