Wow – I never thought I would open a can of sardines, but this month’s Recipe ReDux challenge took me there! I have always known the benefits of eating sardines – namely the large amount of omega-3 fatty acids that are nearly equivalent to salmon – but just never thought about really eating them mostly because we love salmon so much. But in honor of Meditteranean Diet Month and being part of the Recipe ReDux Blogging Group – I gave sardines a chance! After looking for a few ideas, I decided I would make a fish cake – something that I knew my family would eat and something that would incorporate a fresh spring vegetable – spring onions.
While I thought it would be something I may regret, the Sardine Cakes turned out to be worthy of a family meal! The fresh flavors within the cake, including the fresh dill and lemon pepper (no sodium) seasoning gave the cake a flavorful bite with minimal fishy flavor. The spring onions were able to add a few vegetables into the mix and also adding my favorite mashed potatoes – Yukon Gold – made for a heartier texture. Introducing my family to sardines with this recipe was a wonderful way to think outside the box (or the can!) and I know we will be incorporating them more in the future.
Fresh Dill and Spring Onion Sardine Cakes
Makes 7-8 cakes.
- 2 medium size Yukon Gold potatoes, quartered, boiled with skins
- 1/4 cup chopped fresh dill
- 2 cloves garlic, pressed
- 1/3 cup chopped spring onions
- 1 teaspoon sodium-free lemon pepper seasoning
- 3/4 cup whole wheat panko bread crumbs
- 2 tablespoons whole wheat flour
- 1 tablespoon flax seed + 3 tablespoons water, let stand for 2-3 minutes (substitute for one egg)
- 2 cans sardines, packed in water, chopped
- 1/4 teaspoon salt
- In a large bowl, mash potatoes with potato masher. Add dill, garlic, and onions. Stir together.
- Add lemon-pepper seasoning, panko, flour, flax mixture and salt.
- Add chopped sardines and stir mixture well. Form 7-8 patties with hands and lay on platter while preheating pan for 2-3 minutes over medium-high heat.
- Add 2 tablespoons olive oil to hot pan and then carefully add cakes, one at a time gently into pan. Flip after 3-4 minutes or once golden brown.
- Once both sides are golden brown, serve atop a bed of fresh spring lettuce mix or on a bun with chipotle tartar sauce.