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Sardine, spring onion and butter bean fishcakes recipe
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Use a tin of sardines to make these fabulous fishcakes! Add in peas and butter beans to help get some extra veg into your kid's diets. Serve alongside a colourful radish and spinach salad for a fresh and easy dinner. See method
Ingredients
- 100g frozen peas
- 2 x 400g tins butter beans, drained and rinsed
- 3 spring onions, trimmed and finely sliced
- 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
- 2 x 120g tins sardines in brine, drained
- 30g plain flour
- 2 tbsp vegetable oil
- 3 tbsp olive oil
- 1 tbsp clear honey
- 100g baby spinach
- ½ iceberg lettuce, shredded
- 120g radishes, trimmed and thinly sliced
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1825kj
437kcal
22%
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Fat
22g
32%
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Saturates
3g
17%
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Sugars
8g
9%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 32.6g
Protein 21g
Fibre 10.3g
Method
- Put the peas in a food processor with the butter beans, spring onions and lemon zest. Pulse until a similar consistency to mashed potatoes, with some of the peas still holding their shape – it shouldn’t be smooth. Put in a mixing bowl and fake in the sardines; season and mix well. Divide into 8, then shape into 8cm fish cakes.
- Add the four to a plate and season with pepper. Lightly coat each fishcake in the four, then set aside.
- Heat 1 tbsp vegetable oil in a nonstick frying pan over a medium-high heat, then fry the fishcakes in batches for 3-4 mins each side until deep golden and crispy. Put on a baking tray, then bake for 8 mins to cook through.
- Meanwhile, whisk together the lemon juice, olive oil and honey in a jug; season. Put the spinach, lettuce and radishes in a bowl; toss with the dressing. Serve with the fishcakes and lemon wedges for squeezing over.
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