Sardine Cakes With Zingy Chopped Salad
Sardine Cakes With Zingy Chopped Salad
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Sardine Cakes With Zingy Chopped Salad

These fishcakes showcase sardines in a way that will change the way you look at these versatile little store cupboard fish. They are completely addictive umami bombs. The irresistibility of this dish is courtesy of katta sambol paste, a popular Sri Lankan condiment made from shallots and chillies. Get your hands on a jar by searching online or heading to your local Asian supermarket. You can use plain red chilli paste or harissa paste as suitable alternatives.
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Serves
4
Total Time
40 Minutes
Ingredients
2 x 120g tins of sardines (in oil, not tomato sauce)
2 heaped tsp of katta sambol paste (or 1 tsp of red chilli paste, or 2 tsp of harissa)
400g of mashed potato
2 spring onions, thinly sliced
1 handful of finely chopped coriander
3 tbsp of plain flour
4 tsp of vegetable oil
For The Salad
1 large tomato, finely diced
1 cucumber, finely diced
½ red onion, finely diced
8 mint leaves, thinly sliced
½ tsp of red chilli powder
Juice of ½ lemon
Salt, to taste
Method
Step 1

Drain the oil from the sardines and place them in a bowl. (If you like, remove the backbone with the tip of a sharp knife.) Add the katta sambol paste, mashed potato, spring onions and chopped coriander and mix well to form a fishcake mixture. Chill for 15-20 minutes in the fridge.

Step 2

Put the flour into a shallow bowl. Heat a non-stick frying pan over a medium heat with 1 teaspoon of vegetable oil. Lightly oil your fingers with a little vegetable oil and shape the fishcake mixture into 8 patties, about 8cm wide and 2cm thick.

Step 3

One by one, place the patties in the flour and coat both sides with a thin dusting of flour. Gently place the fishcakes in the hot frying pan and fry for a few minutes on each side until deep golden in colour. Do this in batches of two or three for ease.

Step 4

Combine all the ingredients for the salad together in a bowl and mix well. Serve alongside the fishcakes. These patties make an excellent filling in burgers.

The Kitchen Prescription by Dr Saliha Mahmood Ahmed is published by Yellow Kite in hardback, priced at £25

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