Packed full of omega-3 and healthy essential fats, these delicious little fish cakes will please the whole family. Serve with sweet potato wedges and a fresh green salad. 

“My children love sardines, but if yours don’t, this is an excellent way to serve them as the fishy taste isn’t too strong. These little fish are also packed with omega-3 and essential fats so they’re great for kids. Jessie loves these fishcakes so much that she asks for them every week and is learning to make them.”

Renée Elliott, Planet Organic Founder and author of Me, You & The Kids Too

 Serves: 10

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Storage: Refrigerate for up to 1 day.

What You’ll Need

• 400g/14oz potatoes, diced
• 2 large eggs
• 180g/6 1/4oz tinned sardines in oil or
• water, drained
• 1 small onion, finely chopped
• 1 tbsp Dijon mustard
• 3 tbsp chopped parsley leaves
• 2 tsp finely grated lemon zest
• a large pinch of cayenne pepper
• 1/2 tsp fine sea salt
• 75g/ 2 1/2oz / 3/4 cup dried wholemeal breadcrumbs
• 1 tbsp extra virgin olive oil, plus extra for frying if needed
• lemon wedges, to serve
• salad, to serve

What To Do:

1. Put the potatoes in a steamer and steam, covered, for 10 minutes or until soft. Transfer to a large bowl and mash coarsely.
2. In a bowl, beat the eggs together with a whisk. In another bowl, mash the sardines with a fork. Add the eggs, onion, mustard, parsley, lemon zest, cayenne pepper, salt and breadcrumbs and mix well. Add to the mashed potatoes and mix until well combined. Using your hands, divide the mixture into 10 equal pieces and shape each one into a fishcake.
3. Heat the oil in a large, heavy-based frying pan over a medium-low heat. Working in batches, carefully add the fishcakes to the pan and cook for 3 minutes on each side until browned and heated through. Repeat with the remaining fishcakes, adding more oil to the pan as needed. Serve warm with lemon wedges and salad.

Sardine Purée – 6-9 Months

Put 4 sardines and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

Sardine, onion & parsley mix – 9-12 Months

Heat 1 teaspoon of the oil in a heavy-based frying pan over a low heat. Add 1 teaspoon of the onion and cook for 10 minutes until completely soft. Transfer to a blender and add 4 sardines, 1 teaspoon of the parsley and 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Extracted from Me, You & the Kids Too, published by Duncan Baird Publishers, London Hardback RRP £14.99.
Available from all Planet Organic Stores and www.planetorganic.com