Time to make: 15 mins
(at time of publication)
Nutrition Info.(per serve)
106g can sardines in oil (we used Brunswick)
4 tablespoons mashed kumara or carrot
2 tablespoons cooked peas
1 tablespoon flour for rolling
1 tablespoon grated courgette, to serve (optional)
small handful alfalfa sprouts, to serve (optional)
No nutrition information available for this recipe.
- In a bowl, combine sardines, kumara (or carrot) and peas. Mashing together with a fork. Chill well.
- Lightly flour a board and roll out fishcake mix to 3/4cm thickness. Use cutters to make the cakes. Keep chilled until serving.
- You can serve with a little salad of grated courgette and alfalfa sprouts, particularly for indoor cats.
- Decorate with a few peas to make fish bubbles.
You can keep these fishcakes chilled for a few days in a sealed container.