These fishcakes are a doddle to make.

Sardines are full of vitamins (including vitamin D) and minerals, and even those little bones are packed full of calcium. They are also low in toxins and high in Omega-3’s and sardines are a very sustainable fish. You can use boneless sardines if you prefer, but using the whole fish is much better for you. Don’t be put off by the bones, they are more like soft cartilage and that’s where the nutrients are.

To start, roast some sweet potato, I like to use a mix of both white and orange potato, but either will do. You could just boil and mash also.

Chop up your onion and spring onions finely and slightly chop the capers up, get your sardines in a bowl and mash them up a little with a fork. Add the onions and capers to the fish and add the sweet potato. Mix it all up well and add some black pepper if you can have it.  Now add the egg and mix together.

The mixture can be a little sloppy, so I usually add some cassava flour to the mix to thicken it up a bit. Have a plate with more flour next to the bowl so you can shape the fishcakes easier using a little flour on the outsides.

Heat a frying pan with a spoon of red palm oil. This oil is slightly nutty and buttery and works well with these fishcakes, but you can use any oil as long as it is AIP approved!

Ingredients:

2 cans of sardines (in olive oil)

2 sweet potatoes (medium size)

4 spring onions

1 small white onion

1 tbs capers

1 egg (lightly beaten) – (optional)

black pepper (optional)

cassava flour