- Drain sardines, remove any bones (if not using boneless), then place in a small mixing bowl and mash them with a fork.
- Stir the egg into the mixture, along with ¼ teaspoon salt and ¼ teaspoon pepper, and form into 6 small patties.
- Mix the breadcrumbs in a shallow bowl with the remaining ¼ teaspoon pepper, and gently press the tops and bottoms of each patty into the bread crumbs.
- Heat 2 tablespoons of oil in a large skillet over medium heat, and saute patties on each side for about 3 minutes, until golden brown.
- To make the yogurt sauce, mix yogurt, lemon juice, and dill in a small bowl.
- Serve patties over a bed of spinach with yogurt sauce. Recommend 3 patties per serving for an entree (fewer for an appetizer).
Banner Image:
SardinePatties2_KT.jpg
Ingredients:
2 (4-oz) cans of sardines, packed in water
1 large egg
¼ teaspoon salt
½ teaspoon pepper, divided
½ cup whole wheat bread crumbs
2 tablespoons olive oil
1 cup plain yogurt
Juice of 1 lemon
2 tablespoons fresh dill
1 cup spinach
Optional garnish: capers
Yield:
6 small patties & 1 cup sauce
Nutrition:
Calories: 400, Total Fat: 20g, Saturated Fat: 4g, Sodium: 800mg, Carbohydrate: 20g, Fiber: 1g, Sugar: 5g (Added Sugar: 0g), Protein: 36g
Author:
An Oldways recipe and photo, by Kelly Toups
Description:
One of the most striking differences between Mediterranean seafood dishes and American seafood dishes is the Mediterranean’s creative use of little fish, like sardines. Fish that are lower on the foodchain, like sardines, are also a more sustainable choice than larger fish.
Serving Size:
3 small patties with sauce
