Sardine Fish Pie Recipes

Steps:

• Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (there's no need to remove the calcium-rich bones as they are soft enough to eat). Mix in 3 tbsp chopped parsley and half the lemon zest and juice. Meanwhile, mix the mayonnaise and yogurt with the remaining parsley, lemon zest and juice and some seasoning.
• Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture and season. Shape into 8 fat fish cakes using floured hands, then dust lightly with the seasoned flour.
• Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. Serve with the lemony mayonnaise, salad and lemon wedges.

Steps:

• Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
• Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.
• Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.