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.
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)
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.