Canned Sardine Recipes Even Picky Eaters will Love
© Irena Macri
Sardine Fishcakes with Garlic Aioli & Green Salad
Tame that fishy sardine flavor with this satisfying recipe for potato and vegetable fish cakes. Cooked into crispy fried fritters, sardines lose their trademark pungency, while gaining flavor from the addition of other veggies, seasonings and condiments.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!