Starchy mashed potato binds the sardine flakes, and cornstarch firms up the surface as the cakes fry. Dry potatoes work better than wet mash; excess water makes the patties fragile so be sure to dry it in the pan if it still seems watery to you.
Main DishesSardine and Potato Cakes
These pan-fried sardine cakes hold together with mashed potato and a little cornstarch. Serve them with crunchy cabbage and carrot slaw and a sharp lemon-skyr sauce.
Ingredients
Sardine cakes
Cabbage slaw
Dressing and sauce
Lemon-skyr sauce
Make your own version Start from these ingredients in the recipe builder, swap what you like and see the nutrition per serving.
Preparation Steps
Boil the potatoes
Peel and cube the yellow potatoes, then simmer them in salted water until a fork slides through easily. Drain thoroughly and return them to the warm pan briefly to steam off excess moisture.
Prepare the sardine mixture
Mash the potatoes while still warm. Drain the sardines, break them into small flakes, then fold them into the mash with the cornstarch, chopped fresh parsley, black pepper and half of the salt.
Shape the cakes
Divide the mixture into eight equal portions and form thick, compact patties with damp hands. If they feel loose, leave the mixture to cool slightly before shaping.
Make the slaw
Finely shred the cabbage and grate the carrot. Toss with some of the lemon juice and the remaining salt until evenly coated.
Stir together the sauce
Mix the plain skyr and Dijon mustard with the remaining lemon juice and agave syrup until smooth.
Pan-fry the cakes
Heat the olive oil in a cast iron frying pan over medium heat. Cook the patties in batches until a deep golden crust forms, about three to four minutes per side. Turn them carefully with a wide spatula.
Serve
Divide the hot sardine cakes between plates and serve with the crunchy cabbage slaw and lemon-skyr sauce.
Recipe insights
How do the fishcakes hold together without eggs?
Getting a crisp crust without breaking the cakes
A medium-hot nonstick pan gives the cakes time to set before they are moved. If a patty resists lifting, let it cook a little longer rather than scraping it off early.
Can sardine potato cakes be made ahead?
Shape the patties and refrigerate them covered for up to a day before frying. Keep the sauce and slaw separate so the cabbage stays crisp; reheat cooked cakes thoroughly in a pan.
Add onions
I did not want any fight with the children at dinner so I kept the texture smooth and acceptable for those little ***. But I think these patties would even be better with some caramelized onions, so if you don't have any difficult person to eat with, just add some caramelized onion to the potato mixture.
Eat it with a sauce
I may not be objective but these patties were already pretty good, but I did add siratcha and they were even better. So go for the sauce of your choice (keep it healthy come on - Is siratcha healthy? It's another debate..) !
Recipe builder
Your recipe, measured like ours.
Pick your ingredients from our catalogue built on Health Canada’s Canadian Nutrient File, enter the grams and see the nutrition of every serving. Keep it to yourself, or share it with the community.
Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
Comments
Be the first to comment 👇