At the risk of a HIPAA violation, my sous chef injured his ankle the other day, so we’ve been focusing on foods that are good for bone health of late. For this particular meal, we decided to go heavy on Sardines (with bones) due to their Calcium, Vitamin D, and Omega-3 Fatty Acids. Knowing that we wanted to feature sardines, we turned our attention to how to prepare them, and we thought back to the Haddock and Potato Fish Cakes that we made almost two years ago. We changed up our flavour profile and went with BBQ sauce and shredded cheddar instead of the Sweet Paprika Aioli. We weren’t entirely sure how it would work, but it was good!
We served our fish cakes with a Spinach Side Salad to add some colour and veggies to the plate, but steamed veggies subsequently sauteed in some butter would be fantastic as well!.
Time: 40 Minutes
Ingredients (per 3 cakes):
- 1 Can of Sardines
- 1 Russet Potato
- 1/2 Onion
- 1 Egg
- Black Pepper
- BBQ Sauce
- Shredded Cheddar
- Rinse your potatoes, and cut them into chunks. Cover with water, and boil until soft enough to pierce with a fork.
- As your potatoes boil, dice your onion, and then sautee it in a little butter to caramelize.
- When your potatoes are ready, drain the water, and scoop your potatoes into a large bowl. Mash with the fork.
- Drain the water from your sardine can, and add your sardines to your potatoes along with your egg and onion. Stir to fully combine.
- Heat a griddle or a large pan with a little oil.
- When your griddle/pan is hot, form your mixture into cakes, and place them on the hot surface.
- Cook for about 7 minutes, and then flip when the bottoms are crispy and golden brown.
- Smear your BBQ sauce on the cakes, and sprinkle your cheddar atop.
- Allow to cook for another 5 minutes to finish and melt your cheese.
- Plate, devour, and enjoy!