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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 Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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