High-Protein Sardine Fishcakes
These high-protein sardine fishcakes are light, flavourful and incredibly satisfying. Made with sardines, eggs and edamame beans, they’re a great option for anyone following a low-carb, gluten-free or bone-healthy diet. The Japanese-inspired seasoning – soy sauce, mirin, and rice vinegar- gives these fishcakes a delicate umami flavour that makes them very tasty. Enjoy them warm or cold with a crisp salad, or make smaller versions for snacks, lunchboxes, picnics etc. Each serving is rich in omega-3s, calcium and protein to help support strong bones and muscles.
Ingredients
Method
- Preheat the oven (or air fryer) to 180°C.
- Whisk the eggs in a medium mixing bowl.
- Add the sardines and mash lightly with a fork – you want a slightly chunky texture.
- Stir in the soy sauce, mirin, sesame oil (if used) and rice vinegar.
- Sift in the chickpea flour and mix until smooth.
- Fold in the edamame beans and chopped spring onions.
- Divide the mixture between two deep muffin moulds or ramekins (or make smaller portions for snacks).
- Bake or air fry for about 15 minutes, until golden and set.
- Serve warm or cold with a salad, steamed vegetables, drizzled with soy sauce.