potato sardine cake

potato sardine cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes 12 servings, 1 pancake each


  • 2 large eggs
  • 2 1/4 cup cold water
  • 1 box Kosher for Passover Potato Pancake Mix
  • 1 can sardines (3.75 oz.) in water or oil, drained and chopped
  • 1/3 cup chopped fresh dill or parsley
  • Vegetable or olive oil for frying

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a medium bowl, beat two eggs. Add cold water and mix well. Stir in contents of potato pancake mix.
  2. Allow batter to thicken for 3–4 minutes. Add chopped sardines and dill or parsley. Stir.
  3. Heat 1/8-inch of oil in skillet on medium high. To make each cake, carefully drop a tablespoon of batter into the hot oil.
  4. Let the batter brown on the bottom for about 30–60 seconds, then add another tablespoon of mixture to the top of the cake and lightly press with spatula.
  5. Allow cake to cook for a minute or two longer, then fry on the other side for two to three minutes, or until golden brown.
  6. Place the cooked cakes on a dish lined with paper towel and cover to keep warm.
  7. Serve potato sardine cakes plain, or top with sour cream or tartar sauce.

*Make sure all ingredients are Kosher for Passover

Per Serving: 120 calories, 7g fat, 1g saturated fat, 40mg cholesterol, 350mg sodium, 11g carbohydrate, 1g fiber, 4g protein