Sardine Fish Cakes Recipe
Sardines may not be the first thing you think of feeding kids, but sardines are loaded with DHA and other omega-3 fatty acids that are crucial for brain function (for adults, too). I call these sardine fish cakes my "sardine recipe for sissies," because you can't really see or taste the sardines in these fish cakes. They remind me of coddies -- Baltimore fish cakes -- that were popular when I was a kid.Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8 Sardine Fish Cakes
Ingredients:
- 1-2 lbs. potatoes, peeled and cut into 1-inch chunks
- 1 can sardines in oil
- 2 Tbsp. butter
- 1 Tbsp. Old Bay seasoning
- 1 Tbsp. Dijon mustard
- 1/2 cup crushed potato chips
- 2 Tbsp. olive oil
- saltine crackers and mustard for serving
Preparation:
- Place potatoes in a large pot. Cover with water by a depth of 1 inch. Bring to a boil, and cook until fork-tender, 12-15 minutes. Drain.
- Dump sardines with oil in a large mixing bowl. Add potatoes, butter, mustard and Old Bay seasoning. Mash well. Form mixture into palm-sized fish cakes, about the thickness of a burger. Refrigerate 30 minutes.
- Spread out crushed potato chips in a shallow dish or plate. Heat olive oil in a large non-stick skillet. Press sardine fish cakes into potato chip mixture on both sides, then pan fry in oil until crisp on both sides, about 2-4 minutes per side.
Serve sardine fish cakes on crackers with mustard.
