Sardine Fish Cakes

Makes 10

Description/Notes:

Tasty variation on fishcakes; easy enough recipe to let budding chefs loose in the kitchen

Ingredients:

1 lb. ( 450g ) potatoes, peeled and quartered

1 oz. ( 25g ) margarine

2 tablespoons of milk

8 oz. (225g ) can sardines in tomato sauce

1 tablespoon fresh parsley, chopped

2 medium eggs, beaten

4 oz. ( 100g ) fresh wholemeal breadcrumbs

polyunsaturated oil and butter for frying

Cooking Instructions:

Bring the potatoes to the boil in cold water in a large saucepan
Continue boiling for 20 minutes, until soft
Drain and place potatoes in a large mixing bowl
Using a fork or potato masher, mash the potatoes with milk and margarine
Add the sardines, parsley and one egg then mix well
Cover and chill for 30 minutes
Divide the mixture into 10 small balls and pinch and flatten to make fish shapes
Dip each fish in the remaining beaten egg and cover in plenty of breadcrumbs
Heat the oil and butter in a frying pan and fry the fish cakes, 2 at a time, for about 3 minutes on each side until crisp and golden
Lift out with a fish slice and drain on kitchen paper