SARDINE FISH CAKES

“I recommend that the Statue of Liberty on the East Coast be supplemented by a Statue of Responsibility on the West Coast.”  Viktor Frankl

Once again I’m noticing my inattention to fish in my meals.  It’s recommended that people eat fish, specifically oily fish, twice a week.  Or 8 ounces once a week.  I’m rather stuck on salmon and sardines.  I’m always looking for recipes to make these into quick, easy and delicious meals.  Enter, sardine fish cakes.

INGREDIENTS:

1 can sardines

1 egg

1 1/2 T coconut flour

1 T mustard, wet not dry

2 t dried parsley

2 t freeze dried dill

1/4 cup chopped green onions or sweet onions, more or less to taste

salt to taste

1/4 cup almond flour

ghee or butter for sautéing

DISTRUCTIONS:

Place all the ingredients, except for the almond flour, in a food processor.  Pulse until well combined. Roll into small or medium sized balls and flatten with the palm of your hands. Coat the fish cakes, evenly on both sides, with the almond flour.

Cook in ghee/butter, tuning once, until the cakes are golden and slightly crispy.

fish cakes

These sardine cakes are great with garlic aioli, which is mayo mixed with garlic, lemon juice, salt, and pepper.

Another option would be an avocado aioli.  This would consist of mashed avocados with a dab of sour cream mixed in.  Flavors to spice it up might include basil, garlic, lemon juice, minced onion and a touch of salt and pepper.  Delicious!

Today I started a 45 and Go!  No, it’s not my age or IQ.  Take a look at tomorrow’s blog.

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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