Sardine Cakes

A super well-rounded little sardine cake situation :)

you’ve got fiber: carrots + beans
you’ve got protein: sardines, egg + parm
you’ve got carbs: beans + carrots
you’ve got fats: egg, parm + olive oil

a perfect little meal!!!
definitely better warmed up than cold IMO.
ALSO! make a greek yogurt + lemon + dill dipping sauce to go with it and thank me later (& it makes the whole thing even more filling).

I eat sardines probably 3x a week because I genuinely love the taste, but also because they’re basically nature’s multivitamin / skincare in food form: packed with omega-3s, vitamin D, B12 + selenium to keep the skin glowy, brain happy + body very well fed.

and adding fiber from things like carrots + beans makes them even better because you’re feeding your gut bugs too!!!

Ingredients

• 2 cans sardines, drained (bone-in in for calcium if you're okay with them)

• ¾ cup butter beans, drained

• ¾ cup roasted potatoes, mashed

• 1 small carrot, finely grated

• 1 egg

• ¼ cup almond flour

• 2 tbsp chopped parsley

• 1 large garlic clove, minced

• Zest of 1 lemon

• 1-2 tbsp lemon juice

• 1 tsp Dijon mustard (optional but delicious)

• sea salt

• 1/4th Olive oil

• Butter for cooking

Instructions

1. Roast or boil the potatoes - we just want them mashable.

2. Add potatoes and sardines into a mixer or food processor and mix them until a paste forms.

3. Add the grated carrot, egg, almond flour, parsley, garlic, lemon zest, lemon juice, Dijon, salt, and olive oil.

4. Mix until everything just comes together. The mixture should be soft but hold its shape. If it's too wet, add another tablespoon or two of almond flour.

5. Let the mixture rest in the fridge for about 15-20 minutes. This helps the patties stay together.

6. Form into 8-10 small patties.

7. Heat a skillet over medium heat with a generous amount of butter (or olive oil).

8. Cook for about 4-5 minutes per side until deeply golden and crisp.

9. Squeeze some lemon juice on top before eating :)