I have so many cans of sardines and I blame this on Liz from Cave Girl Eats. I love following Liz’s farm adventures and laughing at the goat pictures she posts. Liz also comments all the time about eating sardines. I wanted to try eating more sardines since she says it is a cheap way to eat head to toe (fin). If Liz approves something I’m all for it!
So far I have made sardine pate twice. The first time was an epic failure and the second time I learned my lesson and switched from a yogurt base to a butter base and it was delicious! I thought what other fish recipes could I switch sardines for? I used this old grain free lobster cake recipe on my blog and simply switched the lobster for the sardines and onions for green onions. Voila it was like a whole new recipe! Plus I made the fish cakes mini because mini things are so cute!
- 1 can of sardines (mine were packed in water and weighed 84 grams when drained)
- 1 egg
- 1 ½ tbsp of coconut flour
- 1 tbsp of mustard
- 2 tsp of dried parsley (more if you really like it)
- ¼ cup of chopped green onion
- 1/8 tsp of salt
- 1/4 cup almond flour for coating the cakes
- Place all the ingredients in a food processor except for the almond flour. Pulse until all combined. Roll into small or medium sized balls and flatten with the palm of your hands. Dip the fish cakes in a small bowl of almond flour. Evenly coat both sides.
- Cook the fish cakes in a pan with ghee/butter/etc on low-medium heat turning once.
- The cakes are done when both sides are golden and crispy.
I served my mini sardine fish cakes with my favourite garlic aioli. You can find the recipe here.