oven-baked fishcakes

oven-baked fishcakes

These oven-baked fishcakes are healthy and absolutely tasty!

  • 50 mins
  • 6
  • Intermediate

INGREDIENTS

  • 30ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 410g tin sardines, drained, flaked and deboned
  • 250g sweet potato cubes, steamed and mashed
  • 2 eggs, beaten
  • 30ml butter, melted
  • zest of 1 lemon
  • handful coriander and chives, chopped
  • tartar sauce and lemon wedges, to serve

METHOD

  1. Preheat oven to 180°C. Spray a 12-hole muffin pan with cooking spray.
  2. Heat the oil on medium and sauté the onion and garlic. Remove from heat and allow to cool slightly.
  3. Combine the onion mixture, sardines, sweet potato, eggs, butter, zest, coriander and chives. Season.
  4. Spoon the mixture into the muffin pan and bake for 45-50 minutes or until golden brown and a skewer
    comes out clean. Serve with dollops of tartar sauce and lemon.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: SALIE VAN HEERDEN

Magazine issue date: June, 2016


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