Lemony Sardine Fish Cakes
(Originally published on 20 Mar 2016 at https://CornFreeHippie.com)
I often like to stock up on canned sardines which are a quick and portable food. One day, it was time to make dinner and, thinking I had grass-fed beef in my refrigerator, I had planned to make my Mini Meatloaf Patties, found that we were out of beef. Yikes! We were in need of a protein source and so I turned to the sardines and this recipe was born inspired by croquettes de peixe my Mãe used to make. These go excellently with a green salad or sautéed greens.
4-6 meduim potatoes, boiled
2 cans sardines, drained & chopped
2 stalks celery, chopped
1/4 bunch chopped dill
2 Tbsp. flour (of choice, gluten & corn-free)
1 lemon's peel grated
juice of half a lemon
coconut aminos to taste
sea salt & blacl pepper
(Additional safe for you spices such as garlic, onion, powdered mustard seed, paprika)
1 beaten egg
1 cup breading (ground flax, almond meal & / or ground gluten-free oats)
Boil, drain & mash potatoes. Add remaining ingredients except egg & breading to mashed potatoes. Mix in egg. Shape into cakes of desired size. Coat with "bread crumbs". Sauté in oil or shortening until brown & crispy. Enjoy with a green salad or sautéed greens.