Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil. These simple sardine fishcakes only cost £1.06 per head. Serve with a crisp green salad and fresh lemon wedges for the ultimate easy dinner. Cover with a plate and leave to do its thing. Now you can stay up to date with all the latest news, recipes and offers. If an account was found for this email address, we've emailed you instructions to reset your password. Serve with salad and lemon wedges for squeezing over. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. We have sent you an activation link, https://www.jamieoliver.com/recipes/fish-recipes/fish-cakes Method. Serve them with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres. As they say, good things come in small packages. today for just £13.50 – that's HALF PRICE! Well…they must have been speaking about sardines! In fact, sardines were Napoleon’s fish of choice to feed his army. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put a griddle pan on a high heat to get nice and hot. Put on a plate and keep warm. Once cooked, remove the fish from the colander to a plate, and discard the skin. This post is sponsored by King Oscar. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks. Repeat with the remaining oil and fishcakes. Flake the salmon into the bowl, add 1 tablespoon of flour, the egg, chopped parsley and a really good pinch of sea salt and black pepper. This delicious canned sardine recipe uses chili-infused sardines to make mini Sardine Fish Cakes! “Making your own fish cakes is so quick and easy – these ones taste great with tuna, too. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through. Mix until combined, add the mashed potato, season generously with salt and black pepper, then mix again. Put the potatoes in a pan of salted cold water. Struggling to make it to payday? Subscribe to delicious. When the potatoes are cooled, transfer to a bowl. With lightly floured hands, shape the mixture into 8 even patties. Despite their tiny size and unglamorous reputation, sardines are a true little superfood. Enter the email address associated with your account, and we'll send you a link to reset your password. That’s less than a fiver for the whole meal. Bring to the boil, then turn the heat down and simmer for 6-8 minutes or until tender. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make beetroot gravlax from scratch, 300 g potatoes, 100 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources, a few sprigs of fresh flat-leaf parsley, 1 large free-range egg, 1 lemon, 1 tablespoon plain flour , plus extra for dusting. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin). Hence, they were the firstfish to ever be preserved by canning. Delicious magazine is a part of Eye to Eye Media Ltd. Divide the mixture into eight and shape into rounds, flattening each one into a fish cake. You must be logged in to rate a recipe, click here to login. Roll them in the polenta, place on a lined tray and pop in the fridge for at least 30 minutes. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Drain well, leave to steam dry in the pan, then mash coarsely using a potato masher or the back of a fork. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly. Heat a couple of lugs of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches. 450g maris piper potatoes, peeled and chopped, Finely grated zest 1 lemon, plus wedges to serve. magazine. Heat 1 tbsp of the vegetable oil in a large non-stick frying pan then fry half the fishcakes for 3-4 minutes on each side until golden and piping hot. Subscribe to delicious. Put each one on a plate as you work, then loosely cover and chill for 10 minutes. Canned Sardine Recipe: Mini Fish Cakes. Drain well, leave to steam dry in the pan, then mash … Put them onto a clean plate also dusted with a little flour. Finely grate over the lemon zest, then mash and mix together really well. Serve straight away, with veg or salad and lemon wedges for squeezing over. Check out the rest of our fishcake recipes too for salmon, haddock and prawn versions. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Put the potatoes in a pan of salted cold water. Fish and potato doesn’t always have to equal fish and chips. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan. Looking at the nutritional content of sardines, we now know that a can of sardines certainly was a great choice to keep a … Put the couscous in a bowl and pour over 300ml of boiling water. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Dust a plate with a little flour. please click this link to activate your account. Bring to the boil, then turn the heat down and simmer for 6-8 minutes or until tender. Put the sardines in a bowl, mash lightly with a fork, then add the spring onions, egg, dijon mustard, dill, lemon zest, cayenne pepper and 50g plain flour.

sardine fish cakes jamie oliver

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