Simple, quick and easy on the wallet too. The recipe will make 8 fishcakes, enough to feed 4 people. If that's too many for one sitting, then you can freeze them before they’re fried.

Serves 4


  • 600g potatoes, cut into chunks
  • 2 x 120g cans sardines in spring water, drained
  • 4 tbsp chopped parsley
  • Zest and juice 1 small lemon
  • 3 tbsp mayonnaise
  • 4 tbsp Greek yogurt
  • 1 tbsp seasoned plain flour
  • 4 tsp sunflower oil
  • Your choice of vegetables and lemon wedges, to serve


  1. Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there’s no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
  2. Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour. You can freeze the fish cakes with grease-proof paper between each one at this stage
  3. Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.