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Lemon, parsley and caper fish balls

Name: Lemon, parsley and caper fish balls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Cuisine: Scandinavian recipes
Ingredients: 600g floury potatoes, peeled and cut into chunks; 3 tbsp milk; 140g tin of sardines in oil (reserve the oil); 2 shallots, finely chopped; Zest and juice of 1 lemon; 2 medium free-range eggs; 3 tbsp plain flour; 200g crème fraîche; 1-2 tbsp dijon mustard; 3 tbsp capers; Small handful chopped fresh dill, to serve

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 14 Jan 21
Updated: 18 Mar 24

Trying to make your mealtime budget stretch a bit further? Feed four with this creamy, Scandi-inspired dinner starring one tin of sardines.

For loads more wholesome, great-value meals, check out our collection of recipes using tinned fish.

Easy
January 2021

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 10 min

Trying to make your mealtime budget stretch a bit further? Feed four with this creamy, Scandi-inspired dinner starring one tin of sardines.

For loads more wholesome, great-value meals, check out our collection of recipes using tinned fish.

Nutrition: per serving

Calories: 534kcals
Fat: 33.4g fat (16.4g saturated)
Protein: 16.9g protein
Carbohydrates: 39.3g carbs (3.5g sugars)
Fibre: 4.1g fibre
Salt: 0.9g salt

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Ingredients

600g floury potatoes, peeled and cut into chunks
3 tbsp milk
140g tin of sardines in oil (reserve the oil)
2 shallots, finely chopped
Zest and juice of 1 lemon
2 medium free-range eggs
3 tbsp plain flour
200g crème fraîche
1-2 tbsp dijon mustard
3 tbsp capers
Small handful chopped fresh dill, to serve

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Method

Put the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until tender. Drain and steam dry for 5 minutes. Tip back into the pan and mash with the milk and plenty of black pepper.
Drain the sardines, reserving the oil. Heat a splash of the oil in a frying pan, add the shallots and gently cook for 7-8 minutes until soft. Add the shallots to the mash along with the drained sardines and the lemon juice, then mix well. Roll heaped tablespoons of mixture to make about 20 balls.
Beat the eggs in one dish and put the flour in another. Roll the balls in egg, then flour. Set aside. Heat another splash of the reserved oil in the frying pan and fry the balls until golden all over and heated through (about 10 minutes). Remove from the pan and cover to keep warm.

Warm the crème fraîche in the pan with the mustard and capers. Return the balls to the pan and toss gently. Scatter with the lemon zest, dill and more pepper to serve.