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    • Spicy Sardine Fillets on Roasted Crushed Potatoes

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 273; Fat 18.2g; Carbs 77g; Cholesterol 27mg; Sugars 0g; Fibre 5g; Protein 31.8g; Sodium 250mg
    Sardines are a sustainable catch with plenty of healthy omega-3 fatty acids. Here, cooking is quick and simple. You’ll need some rustic potatoes, which are crushed, and of course delicious spices. This will make for a hearty meal.
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    Ingredients

    • For the crushed potatoes
    • 6 baby potatoes
    • A good glug of olive oil
    • Salt & pepper
    • For the sardines
    • 8 fresh sardine fillets
    • 1/2 red onion, finely chopped
    • 1/4 cup olives, pitted and chopped
    • 2 garlic cloves, crushed
    • 2 tablespoons rice flour
    • 1 tablespoon pine nuts
    • 1 large handful of baby spinach
    • 1 large red chilli, seeded and finely diced
    • 1/2 teaspoon cayenne pepper
    • Salt & pepper to taste
    • Extra virgin olive oil
    • Lemon juice

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Once the onions, garlic and olives are soft, add the cooked fish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

    Frozen Sardines Products

    • Sardine Fillets 1kg

    • Sardines 1kg