Sardine salsa with potato cakes

Wild canned sardines mixed with a harissa salsa of tomatoes, onion and olives. All served on golden potato cakes.

Serves: 4

Time to make: 45 mins , plus 30 minutes chilling time

Ingredients

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Salsa
4 small tomatoes (or 200g cherry tomatoes), roughly chopped
1 red onion, diced
¼ cup pitted black olives, chopped
¹/³ cup fresh basil
4 teaspoons harissa paste
1 lemon, zest and juice
4 x 106g Brunswick wild sardines in spring water, drained

Potato cakes
700g mashed potato
1 cup plain flourall purpose flourX
¼ teaspoon salt
freshly ground black pepper
1 teaspoon dried herbs
2 eggs
2 spring onions, finely chopped
4 teaspoons oil

Instructions

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1 In a bowl, combine salsa ingredients.

2 In a shallow dish, place sardines and spoon over salsa. Set aside.

3 In a large bowl, place potato, flour, seasoning, herbs, eggs and spring onions and combine. Using your hands, divide mixture into 4 cakes and chill in fridge for 30 minutes to firm.

4 Spray a non-stick pan with oil and set over a medium heat. Add the cakes, flatten and cook for 5-6 minutes, until golden, turning once.

5 Serve the cakes topped with the salsa sardines and garnish with fresh basil leaves.

Variations

Make it gluten free: Use gluten-free flour and check harissa is gluten free.

HFG tip

The salsa ingredients can be put in a blender for a finer-textured sauce.

The potato cakes can be made up to 6 hours ahead, and kept in the fridge, as they will become firmer and easier to cook.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 494 cal

Kilojoules 2070 kJ

Protein 29 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 6 g

Sodium 450 mg

Calcium 340 mg

Iron 5 mg

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.