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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 eggs
  • 3 Tbsp chickpea flour gram flour
  • ½ tin sardines in spring water drained
  • ½ cup edamame beans fresh or thawed if frozen
  • 2 tsp soy sauce
  • 1 tsp sesame oil optional
  • ½ tsp rice vinegar
  • ½ tsp mirin
  • 4 spring onions chopped

Method
 

  1. Preheat the oven (or air fryer) to 180°C.
  2. Whisk the eggs in a medium mixing bowl.
  3. Add the sardines and mash lightly with a fork - you want a slightly chunky texture.
  4. Stir in the soy sauce, mirin, sesame oil (if used) and rice vinegar.
  5. Sift in the chickpea flour and mix until smooth.
  6. Fold in the edamame beans and chopped spring onions.
  7. Divide the mixture between two deep muffin moulds or ramekins (or make smaller portions for snacks).
  8. Bake or air fry for about 15 minutes, until golden and set.
  9. Serve warm or cold with a salad, steamed vegetables, drizzled with soy sauce.