Some time ago I wrote about my love for tinned sardines, despite them being looked down upon as the food of plebs. Adeeyoyo left a comment about being nostalgic for sardine fishcakes she’d eaten in the canteen of a previous employer, and I promised to make them and post a recipe for her. It’s been some time, but I try to stick to my word and here they are:
(To make 12 large fishcakes)
1 420g tin pilchards/sardines in tomato sauce
Equal volume of mashed potato (leftover from roast chicken meal the night before)
1 large onion, finely chopped
3 large eggs
1 chopped green chilli (optional)
Pour off half the tomato sauce and refrigerate.
Mash sardines and rest of sauce and add to potatoes, add onion and eggs and mix well.
Heat an oiled pan, add spoonfuls of the mixture (I used stacking rings to get an even shape) and fry on medium heat for about 5 minutes each side. The fishcakes will appear slightly ‘soggy’ but will become firm with cooling.
Serve cold, with a green salad, lemon wedges and the reserved tomato sauce.
I’ve calculated that this meal costs R21 in total and can feed 6 people. It’s delicious, nutritious and low fat. Plebian? Maybe, but in this day and age I reckon it’s a right winner.