SARDINE RECIPESSustainable, easy to prepare, and loaded with healthy benefits

INGREDIENTS

• Sauté Fennel

• Sardines in olive oil

• Garlic

• Black Pepper

• Chile Flakes

SARDINE AND FENNEL PASTA

DIRECTIONS

Stir in some toasted

breadcrumbs.

Garnish the pasta

with some of the

reserved fennel

fronds, chopped.

1 PORTION

SMOKED SARDINE

PATÉ

INGREDIENTS

• Two cans of smoked

sardines

• 7 oz Cottage cheese

• 7 oz Greek yogurt

• Juice of ½ lemon

• Bread or crackers

DIRECTIONS

Combine all the

ingredients in a food

processor and blend

until just smooth.

Serve on bread or

crackers dusted with

cayenne pepper. U can

also add pickles and

watercress

6 PORTIONS

DIRECTIONSSauce: whisk the ingredients together in a small bowl.

Fritters: mix together the ingredients in a large bowl.

Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in.

Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs.

Place the fritters on a plate with a kitchen towel underneath to absorb the oil.

Place in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice.

INGREDIENTSSauce:

• 2 tbsp. sriracha sauce

• 2 tbsp. soy sauce

• 2 tbsp. fresh lime juice

• Lettuce leaves

Fritters:• 2 tins of sardines

• 2 eggs

• 2 cloves of finely chopped garlic

• A chopped quarter-bunch of parsley

• ¾ cup of breadcrumbs

• 2 tbsp. of grated Parmesan cheese

• Vegetable oil

SARDINE FRITTERS

4 PORTIONS

Preheat the oven to 400°F.

Thaw one eight-ounce sheet of puff pastry.

Heat a tablespoon of olive oil in a small saucepan. Add half a finely diced onion and a crushed garlic clove and cook over low heat for

five minutes, stirring until softened.

Stir in three tablespoons of tomato purée, cook for a few minutes

more, then remove from heat.

SARDINE SQUARES

Stir in one tablespoon of capers, three anchovies, and two chopped sardines.

Roll out the thawed puff pastry and cut it into 16 little squares.

Brush egg wash on each square. Place a tablespoon of the sardine mixture in the middle of each square and bake for 15 minutes.

Garnish with quartered black olives.

16 PORTIONS

Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes.

Coat with panko breadcrumbs. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they're golden brown and crispy.

Coarsely chop and boil two medium Yukon Gold

potatoes until tender.

Drain and mash the potatoes. Add two cans of

drained and chopped sardines, one cup of

chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons

of flour, two crushed garlic cloves, two

tablespoons of grated lemon peel, and one cup

of panko breadcrumbs.

Sardine-Dill Fish Cakes

6 PORTIONS