Fishcakes with Lemony Mayo

Fishcakes with Lemony Mayo

These Fishcakes with Lemony Mayo are great for a little lunch or even a snack on the go.

Plus, they’re kid-friendly if you remove the bones or swap the sardines for cod.

Fishcakes with Lemony Mayo

Course: Lunch, SnackDifficulty: Intermediate
Servings

2

servings
Calories

589

kcal
Total time

45

minutes

These Fishcakes with Lemony Mayo are great for a little lunch or a snack on the go. Plus, they’re great for the kids if you use cod instead.

Ingredients

  • 600g potato, cut into chunks

  • 240g sardines, in spring water, drained

  • 3 sprigs parsley, chopped

  • 1 wedge lemon juice

  • 3 tbsp light mayonnaise

  • 50g 0% fat greek yoghurt

  • 2 tbsp plain flour

  • 10 sprays 1-kcal cooking spray

  • 1 wedges lemon

Method

  • Start by boiling your potatoes in a large saucepan until soft right through but be careful not to overcook. While they boil, mash up the sardines in a bowl using a fork and leaving the bones in. Stir 2 tbsp of the parsley and half of the lemon juice in with the sardines. 
  • Mix together the mayo and yoghurt then stir in the remaining parsley and lemon juice.
  • Once the potatoes are tender, drain them and mash until smooth. Next, mix the mashed potatoes in with the sardines. Split the mixture into 8 even clumps and shape each one into fishcakes, then sprinkle flour over all of them. Leave in the fridge to chill for 5-10 minutes.
  • Place a large frying pan over a medium heat and add half the cooking spray. Then 4 at a time, cook the fishcakes until both sides are well crisped and golden. Serve next to the mayo for dipping.

Notes

  • Protein: 39g | Carbs: 60g | Fats: 22g

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