Mini sardine fish cakes with chipotle tomato mayonnaise
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Prep Time
12 Minutes
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Cook Time
10 Minutes
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Yield
18-20
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Difficulty Level
Easy
Ingredients
- 3 x 110g Safcol Brisling Sardines in oil, drained
- 1 free-range egg, beaten
- 2 spring onions, very finely sliced
- 3 tablespoons finely chopped fresh coriander leaves
- sea salt and freshly ground pepper
- 2 tablespoons chickpea (besan flour) plus extra for dusting
chipotle tomato mayonnaise
- ½ cup egg mayonnaise
- 1 tablespoon finely chopped chipotle chilli in adobo sauce (or 2 teaspoons of Tabasco chipotle sauce)
- 2 tablespoons tomato sauce
Vegetable oil for frying
Instructions
- Place the drained fish in a medium mixing bowl. Add remaining fish cake ingredients. Gently mix together until just combined. Season to taste.
- Lightly cover a large plate with chickpea flour.
- Use a small ice cream scoop or 1/2 tablespoon round measuring spoon, scoop the fish cake mix into small balls. Place on the flour dusted plate. Repeat until all the mixture is used. Dust the tops of the cakes lightly with more chickpea flour.
- One by one, roll the balls lightly in your hands, and then flatten into small fish cakes, you should end up with 18-20 patties. Cover and refrigerate for 30mins.
- While the fish cakes chill, mix together the chipotle mayonnaise ingredients and season to taste.
- On a medium heat, pour oil ½ cm deep into a medium frying pan. Heat until the oil starts to shimmer, fry the fish cakes turning once until golden on both sides. Drain on absorbent kitchen paper.
- Serve the fish cakes hot, with toothpicks for easy dipping and a bowl of the chipotle tomato mayonnaise.
| Servings: | 18-20 |
| Ready in: | 22 Minutes |
| Course: | Entreè, Finger Food, Snack, Lunch, Dinner |
| Recipe Type: | Fish Cakes & Fritters |
| Ingredient: | Sardines |
Mini sardine fish cakes with chipotle tomato mayonnaise
Crisp-tender morsels, these sardine fish cakes with rich tomato chipotle mayonnaise are so tasty and affordable. Make them when you next have friends for drinks or for a fabulously different fish cake meal.
Sardines are also a good source of Vitamin B12
Ashleigh Feltham (MNutrDiet)
If you are a fan of fish cakes, then this recipe is a must-try! Sardines are a great source of omega 3 fat and for those who are pregnant, or you just want to limit the amount of mercury this is a good choice. Omega 3 fat is essential for a healthy brain and heart but also is an anti-inflammatory fat meaning it may assist with inflammatory conditions such as rheumatoid arthritis. Sardines are also a good source of B12 needed for a healthy central nervous system and to allow red blood cells to be made. Also, vitamin D for optimal immune function as well as being vital in allowing calcium to be absorbed properly in your body.
The free-range egg will add additional B12 and vitamin D to your body. The yolk also contains vitamin A which helps your immune system stay strong and also plays a role in keeping your vision sharp. Eggs, like sardines, are a good source of protein which adds to the fullness factor of the meal. Protein is an essential macronutrient for your body to build and repair cells. Eggs are a source of biotin which plays a role in keeping your skin, hair, and nails strong and healthy.
Onions will support your immune system function with their antioxidant quercetin. The chickpea flower will add some fibre for fullness and gut health and provide some additional protein. Chilli and coriander are delicious additions to this meal and add their own antioxidants to help fight off free radicals which can damage and age your cells. Chilli adds an additional bonus of speeding up your metabolism for a short period of time. This fish cakes recipe is a must-try!
