Sardine (or tuna) fishcakes with dill and mustard sauce

Ingredients

Fishcakes

  • 1 tin (115g) sardines (or a tin of tuna in oil)
  • 1 tin cannellini beans, drained
  • 1 clove garlic, crushed
  • 1 small red onion, finely chopped
  • 1 medium carrot, grated
  • ¼ cup fresh coriander, chopped (or dill or parsley)
  • 1 egg
  • ¼ cup plain flour
  • Salt and black pepper to taste
  • Olive oil for frying

 

Dill and mustard sauce

  • 3 tablespoons mayonnaise
  • 3 tablespoons Greek yoghurt
  • 2 teaspoons wholegrain mustard
  • 10g fresh dill, finely chopped
  • Salt and black pepper
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Step by step

 

  1. Mash the sardines and beans together. If using tuna, you might have to add extra olive oil.
  2. Whisk in the egg, then add the rest of the ingredients and mix until combined.
  3. Heat the oil in a pan and fry the fishcakes for 2-3 minutes on each side. Drain on paper towel and allow to cool.
  4. To make the sauce, simply stir all the ingredients together and enjoy.