If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. They’re tender on the inside and crispy on the outside. And for the timid, the strong “fishy” taste of canned sardines is subdued, especially when the patties are adorned with a vibrant tomato-red pepper sauce. You can store formed uncooked fishcakes in the fridge overnight. If needed, quick-cook oats can be used as a substitute for bread crumbs.

Protein power: With up to 24 g of protein in a can, inexpensive sardines are a great way to get enough of this macronutrient for less cost. They’re also one of the few items at the supermarket that can be considered an excellent source of vitamin D. And if you use the fish canned with their softened bones, there’s a bonus of bone-benefitting calcium.

A better catch

At most grocers, you can reel in canned sardines (and other tinned fish) from brands that are better environmental stewards employing more sustainable fishing practices, such as greatly limiting bycatch.