Golden Mustard Sardine Potato Cakes with Cucumber Chervil Yogurt

Golden Mustard Sardine Potato Cakes with Cucumber Chervil Yogurt 🐟🌿 These little fish cakes are built for the kind of supper that feels crisp, fresh and useful without much fuss. Fluffy potato softens the sardines, Dijon mustard brings warmth, lemon keeps everything bright, and a cold cucumber chervil yogurt cuts through the golden crust. They are especially good with salad leaves, pickled onions or a simple tomato plate. Yield: 8 small cakes, 3-4 servings Time: about 40 minutes Ingredients: For the sardine potato cakes: - 350 g cooked floury potatoes, peeled if you like - 180 g drained sardines, bones removed only if preferred - 1 large egg - 2 tsp Dijon mustard - 1 tsp finely grated lemon zest - 1 tbsp lemon juice - 2 spring onions, finely sliced - 2 tbsp chopped chervil, parsley or dill - 3 tbsp fine breadcrumbs, plus 1/2 cup for coating - 1/2 tsp fine sea salt, plus more to taste - 1/4 tsp black pepper - 2-3 tbsp olive oil, for frying For the cucumber chervil yogurt: - 3/4 cup thick Greek-style yogurt - 1/2 small cucumber, coarsely grated and squeezed dry - 1 tbsp chopped chervil, parsley or dill - 1 tsp lemon juice - 1/2 tsp lemon zest - 1 small garlic clove, finely grated, optional - pinch of salt To serve: - cucumber ribbons - lemon wedges - salad leaves or sliced tomatoes - extra herbs Method: 1. Mash the potatoes while they are cool or just warm. They should be fluffy, not wet. If they feel very moist, spread them on a plate for a few minutes so steam can escape. 2. Flake the sardines into a bowl. Add the potato, egg, Dijon mustard, lemon zest, lemon juice, spring onions, herbs, 3 tablespoons breadcrumbs, salt and pepper. Fold gently until the mixture holds together but still has visible flakes of fish. 3. Chill the mixture for 15 minutes. This short rest firms the potato and helps the cakes keep their shape in the pan. 4. Shape 8 small cakes, about 2 cm thick. Coat each one lightly in breadcrumbs, pressing gently so the surface is covered without becoming heavy. 5. Heat 2 tablespoons olive oil in a non-stick frying pan over medium heat. Fry the cakes for 3-4 minutes per side, turning carefully, until deeply golden and hot through. Add a little more oil between batches if the pan looks dry. The crust should feel crisp and the centre should stay soft. 6. Make the yogurt while the cakes fry. Stir thick yogurt with squeezed grated cucumber, chervil, lemon juice, lemon zest, optional garlic and salt. Taste for brightness; add a few extra drops of lemon if it tastes flat. 7. Serve the hot sardine potato cakes with cold cucumber chervil yogurt, cucumber ribbons, lemon wedges and extra herbs. 🥒 Serving and storage: - Serve straight away for the best crust. - The shaped, uncooked cakes can be chilled for up to 1 day before frying. - Leftover cooked cakes keep for 2 days in the fridge. Reheat in a dry skillet or 190 C / 375 F oven until crisp again. - For a lighter plate, serve with sharp salad leaves. For a fuller dinner, add boiled eggs or roasted tomatoes. Save this recipe for a quick fish-night supper with proper crunch and a cool green sauce. ✨ Tasteloom.club - easy recipes for everyday cravings