Kitty fishcakes

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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Fun fishcakes for the kids - although the adults might like them too!

Serves: 3

Time to make: 15 mins

Ingredients

More weights & measures

106g can sardines in oil (we used Brunswick)
4 tablespoons mashed kumarasweet-potatoX or carrot
2 tablespoons cooked peas
1 tablespoon flour for rolling
1 tablespoon grated courgettezucchiniX, to serve (optional)
small handful alfalfa sprouts, to serve (optional)

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Instructions

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1 In a bowl, combine sardines, kumara (or carrot) and peas. Mashing together with a fork. Chill well.

2 Lightly flour a board and roll out fishcake mix to 3/4cm thickness. Use cutters to make the cakes. Keep chilled until serving.

3 You can serve with a little salad of grated courgette and alfalfa sprouts, particularly for indoor cats.

4 Decorate with a few peas to make fish bubbles.

HFG tip

You can keep these fishcakes chilled for a few days in a sealed container.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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