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Sardine fishcakes with garlic aioli and green salad

Sardine Fishcakes With Garlic Aioli & Green Salad

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4 1x

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Ingredients

  • 4 medium white potatoes, peeled and cut into large cubes
  • 1 carrot, grated
  • 1/2 red or white onion, finely diced
  • 1 tablespoon olive oil
  • 2 cans of sardines in spring water (about 200 g / 7 oz)
  • Zest of 1/2 lemon
  • 1 teaspoon Dijon mustard
  • 3 pickled jalapenos, finely diced (can be omitted or you can add a teaspoon of chilli sauce)
  • 1 teaspoon salt
  • Generous pinch pepper
  • 1 egg
  • 2 tablespoons cassava or tapioca flour (or 1 tbsp coconut flour)
  • Oil for cooking (macadamia, olive oil, coconut oil, ghee)

For aioli

  • 3 tablespoons mayonnaise
  • 1 garlic clove, grated
  • 1 tablespoon lemon juice

For the salad

  • 1 head of gem lettuce, diced
  • 1 large cucumber, diced
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Place potato in a pot and cover with cold water, add half a teaspoon of salt. Bring to a boil, then cook for 15 minutes until soft. Strain and transfer the cooked potato to a mixing bowl, mash it roughly and allow to cool down.
  2. In the meantime, saute the onion and carrots in a tablespoon of olive oil for 2 minutes, until softened. Transfer to the potatoes and cool all vegetables for 15-20 minutes.
  3. Add the rest of the fishcake ingredients, except for the flour, and mash together really well. Finally, add the flour and mix through.
  4. Shape the mixture into small patties and arrange on a plate or a tray. You can store these in the fridge overnight covered with some Clingfilm or you can cook them right away.
  5. Heat a few tablespoons of coconut oil or macadamia oil (or ghee) in a frying pan over medium-high heat. Add the fishcakes and cook for 4-5 minutes each side, until golden brown crust forms.
  6. While the fishcakes are cooking, combine the aioli ingredients in a bowl and mix well. Toss the salad with the lemon juice, olive oil, salt and pepper and set aside.
  7. Serve the fishcakes with a dollop of aioli and salad on the side. Enjoy!

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