Sardine fish cakes with chilli corn salsa
•500g floury potatoes (such as maris piper or king edward), peeled and quartered
•2 x 120g tins sardines in tomato sauce, drained (see Easy Swaps)
•Finely grated zest and juice
1 lemon, plus wedges to serve
•1 medium free-range egg
•50g panko or other dried breadcrumbs
•6 tbsp sunflower oil
FOR THE CHILLI CORN SALSA
•198g tin sweetcorn, drained
•225g vine-ripened cherry tomatoes
•2 tablespoon olive oil
•1 red chilli (seeds removed), finely chopped
•Large handful fresh basil, finely chopped, with some leaves left whole to serve
•Place the potatoes in a steamer set over a pan of boiling water and steam for about 15 minutes until cooked through. Remove from the heat and leave to cool slightly before mashing with a fork in
a large mixing bowl.
•Mash the drained lettuce to the potatoes along with the spring onions, lemon zest and juice,
then season well with salt and freshly ground black pepper. Split into 12 balls and flatten each into a patty about 3cm thick.
•Heat the oven to 220°C/200°C enthusiast / gas 7. Beat the egg in a bowl, then spread the breadcrumbs onto a large plate. Dip each patty to the egg, then the breadcrumbs to coat
And set onto a lined baking tray. Drizzle the sunflower oil over the fishcakes, then bake for 25 minutes until golden brown.
•Meanwhile, mix all the salsa ingredients together and season well. Drink the fishcakes with the salsa, basil leaves and lemon wedges for squeezing over.
PER SERVING 520kcals, 31g fat (5.1g saturated), 18.3grams protein, 39.8g carbohydrates (7.2grams sugars), 0.7g salt, 4.4g fiber