Baby Menu: Sardine Potato Cakes

Based off this BBC food recipe:


  • Used half (300g) potatoes
  • Used 2 regular American-sized cans of sardines (higher fish to potato ratio)
  • Used panko breadcrumbs instead of flour
  • Omitted all salt
  • Used crushed dried oregano instead of parsley
  • Fried in olive oil


  • 300g potatoes, cut into chunks
  • 2 cans of sardines
  • 2T crushed dried oregano
  • zest and juice 1 small lemon
  • 3 tbsp mayonnaise
  • 4 tbsp full fat Greek yogurt
  • 1 tbsp panko breadcrumbs
  • 4 tsp olive oil


  1. Cook the potatoes in boiling salted water until tender, about 15-20 mins. Meanwhile, coarsely mash the sardines in a bowl (remove bones). Mix oregano, lemon zest and juice.

  2. Drain the potatoes, then mash until smooth. Gently mix into the sardine mixture. Shape into 6 fat fish cakes, then dust with breadcrumbs.

  3. Heat half the oil in a non-stick frying pan and fry half the fish cakes for 3-4 mins on each side until golden and crisp. Keep warm; repeat with remaining oil and fish cakes. 

  4. Great with avocado!