Sardine salsa with potato cakes
- 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
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.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 4g
Dietary fibre 6g
Make it gluten free: Use gluten-free flour and check harissa is gluten free.
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.
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