Lemony Sardine Fish Cakes

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Lemony Sardine Fish Cakes (Paleo-ish)

One day I stocked up on canned sardines which are a quick and portable food. Then it was time to make dinner and, thinking I had grass-fed beef in my refrigerator, I went to make mini meatloaf patties only to find that we were out of protein. Yikes! We were in need of a protein source and so I turned to the sardines and made these fish cakes that are inspired by croquettes de peixe my Mãe used to make. These go excellently with a green salad or sautéed greens.

Ingredients
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
Salt & 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)

Method
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.

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