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    • Stuffed Sardines with Feta

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 125; Fat 7g; Carbs 0g; Cholesterol 45g; Protein 20g; Sodium 2.08g
    Sardines are best eaten in the spring and summer because they're in season. You can stuff them with herby breadcrumbs and creamy feta cheese for a delicious dish.
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    Ingredients

    • 12 sardines, scaled, gutted and heads removed
    • 2 tablespoons chopped fresh parsley
    • 2 garlic cloves, crushed
    • 40g slightly stale, white breadcrumbs
    • 1 egg, lightly beaten
    • 40g feta cheese
    • salt and pepper
    • lemon wedges, for garnishing

    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.
    • Serving Suggestions: Serve with a bowl of lemon wedges.

    Frozen Sardines Products

    • Sardine Fillets 1kg

    • Sardines 1kg