Gluten-Free & Dairy-Free Sardine Fishcakes

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

400g/14oz potatoes, diced

2 large eggs, beaten

180g/6¼oz tinned sardines in oil or water, drained

1 small onion, finely chopped

1 tbsp Dijon mustard

3 tbsp chopped parsley leaves

2 tsp finely grated lemon zest

a large pinch of cayenne pepper

½ tsp fine sea salt

75g/2½oz/¾ cup gluten-free breadcrumbs

1 tbsp extra virgin olive oil, plus extra for frying if needed

lemon wedges, to serve

salad, to serve

Directions at gracecheetham.com

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