Sardine fishcakes with poached egg

Jonquil Westwood Pinto Member: East Sussex

Sardines, eggs and goji berries are key ingredients in this quick simple blood building recipe. Sardines are a fantastic food with all the benefits of oily fish, edible bones for calcium and relatively sustainable for the environment.

Ingredients

2 x 120 g tin of sardines in olive oil

1 Tbsp goji (wolf) berries

1 small red onion

Olive oil

1 Tbsp pine nuts

50 g breadcrumbs

Zest of half a lemon

Handful chopped parsley

2 eggs

Salad leaves to serve

Method

Soak the dried goji berries in a bowl with a splash of just boiled water for 10 minutes, then drain and roughly chop. Finely chop the onion and fry in a little olive oil until soft.

Mash up the tinned sardines, including the bones. Place in a blender together with the cooked onion, breadcrumbs, goji berries, pine nuts, lemon zest, chopped parsley, salt and pepper. Blend for a few seconds to produce a fairly course mixture. Alternatively, thoroughly mix all the ingredients together with a fork.

Form the mixture into four equal sized balls and flatten slightly. Heat a little olive oil in a pan and cook the fishcakes for a 3-4 minutes on each side. Meanwhile bring a small saucepan of water to the boil and break in two eggs. Reduce the heat a little and poach for 3 minutes.

Arrange two fish cakes on each plate with some salad leaves and top with an egg.