| Sardine Fishcakes |
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| Written by Womans World, 2008 | |
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Serves 4 1 tin of sardines with skin and bones handful of coriander 1 red chilli (to taste) 4 spring onions 4 large potatoes 2 generous splashes milk butter to taste breadcrumbs to cover four large fishcakes 2 tbsp olive oil Peel and boil the potatoes and, when cooked, mash with some milk and butter and leave to cool. Finely chop the coriander, chilli (including seeds) and spring onions, set aside. Empty the sardines into a bowl and mash them. Combine together all ingredients except the breadcrumbs and shape into to four round patties. Brush with a little beaten egg and roll in the breadcrumbs. Heat two tablespoons of olive oil in a shallow frying pan and fry the cakes on each side until golden and crisp. Serve with dips such as salsa or tartare sauce or with salad for a tasty snack meal. |
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