These are a favourite week-before-payday meal in our house, taste yummy, and are only 3.5 syns for the whole lot on EE!
600g potatoes cut into chunks
2 x 120g cans of sardines in spring water, drained
4 tbsp chopped fresh parsley (I use 2 tbsp dried parsley)
zest and juice 1 small lemon
1 tbsp seasoned plain flour (3.5 syns)
Frylight
Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Mix in the chopped parsley and the lemon zest and juice.
Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
Heat the frylight in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining fish cakes. Serve with salad and lemon wedges.
600g potatoes cut into chunks
2 x 120g cans of sardines in spring water, drained
4 tbsp chopped fresh parsley (I use 2 tbsp dried parsley)
zest and juice 1 small lemon
1 tbsp seasoned plain flour (3.5 syns)
Frylight
Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Mix in the chopped parsley and the lemon zest and juice.
Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
Heat the frylight in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining fish cakes. Serve with salad and lemon wedges.
