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Lemony Fishcakes with Red Sauce

If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. And for the timid, the strong “fishy” taste of canned sardines is subdued, especially when the patties are adorned with a vibrant tomato-red pepper sauce.
Protein power: With up to 24 g of protein in a can, inexpensive sardines are a great way to get enough of this macronutrient for less cost.
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Servings 2

Ingredients
  

Fishcakes

  • 2 cups peeled, cooked, and cubed sweet potato
  • 3 3.75 oz cans sardines drained
  • 1 egg lightly beaten
  • ½ cup breadcrumbs
  • ½ cup finely diced red onion
  • 1 lemon zested and juiced
  • 1 tablespoon fresh thyme
  • ¼ teaspoon salt
  • 1 tablespoon grapeseed oil or avocado oil

Sauce

  • ⅓ cup dry-packed sun-dried tomatoes
  • ½ cup roasted red pepper
  • 1 garlic clove peeled and chopped
  • ¼ teaspoon dried red pepper flakes

Instructions
 

  • In large bowl, mash together sweet potato and sardines. Stir in egg, bread crumbs, red onion, lemon zest, lemon juice, thyme, and salt. Shape mixture into 4 patties.
  • In frying pan over medium-high, heat oil. Add fishcakes and cook for 4 to 5 minutes on each side, until golden brown crust forms.
  • To make sauce, in blender container, place sun-dried tomatoes and 1/2 cup boiled water and let tomatoes soak for at least 15 minutes. Add roasted red pepper, garlic, and red pepper flakes to blender container and blend until smooth.
  • Serve fishcakes topped with red pepper sauce.

Notes

Each serving contains: 339 calories; 22 g protein; 14 g total fat (2 g sat. fat); 31 g total carbohydrates (2 g sugars, 4 g fiber); 664 mg sodium