180g/6¼oz tinned sardines in oil or water, drained
1 small onion, finely chopped
1 tbsp Dijon mustard
3 tbsp chopped parsley leaves
2 tsp finely grated lemon zest
a large pinch of cayenne pepper
½ tsp fine sea salt
75g/2½oz/¾ cup gluten-free breadcrumbs
1 tbsp extra virgin olive oil, plus extra for frying if needed
lemon wedges, to serve
salad, to serve
Method
Put the potatoes in a steamer and steam, covered, for 10 minutes
or until soft. Transfer to a large bowl and mash coarsely.
Mash the sardines with a fork in a mixing bowl. Add the eggs, onion, mustard, parsley, lemon zest, cayenne pepper, salt and breadcrumbs and mix well. Add to the mashed potatoes and mix until well combined. Using your hands, divide the mixture into 10 equal pieces and shape each one into a fishcake.
Heat the oil in a large, heavy-based frying pan over a medium-low heat. Working in batches, carefully add the fishcakes to the pan and cook for 3 minutes on each side until browned and heated through. Repeat with the remaining fishcakes, adding more oil to the pan as needed. Serve warm with lemon wedges and salad.
Sardine Purée variation for a 6–9 month old baby
Put 4 of the sardines and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.
Sardine, Onion & Parsley Mix variation for a 9–12 month old baby
Heat 1 teaspoon of the oil in a heavy-based frying pan over a low heat. Add 1 teaspoon of the onion and cook for 10 minutes until completely soft. Transfer to a blender and add 4 of the sardines, 1 teaspoon of the parsley and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-sardine-fishcakes