Crunchy Sardine Cakes
|November 28, 2010||Posted by admin under Seafood|
You should be eating sardines.
They are high in omega-3’s, sustainable ( i.e., not over-fished ), wild, cheap, not high on the food chain (i.e., not high in mercury), and easy to have around. I don’t mind sardines on toast, and I love pasta with sardines, onion, capers, lemon, garlic, and parsley. But neither of those dishes goes over too well with the preschool set. This one does. The cakes are crunchy, dippable, and really tasty.
• Two cans sardines, preferably packed in olive oil
• One egg
• About ¼ cup of bread crumbs, plus more to coat
• Salt and pepper to taste
• Cayenne pepper, chili powder, cilantro (optional)
• Food processor (optional)
• Large, heavy frying pan
• If you’re going to make your own breadcrumbs from leftover bread, do that first; then take some out to coat the cakes when they’re done.
• Combine sardine, with some oil drained off, egg, and breadcrumbs (and spices and herbs if using).
Quickly pulse until combined. (Or mash together in a bowl with a fork.)
• Using your hands, make small cakes. I like to make ones that are about two inches in diameter. They’re easier to handle, stick together nicely, and make good finger food, just in case you have to eat with one hand because you’re holding a squirmy baby in the other.
• Roll cakes to coat with bread crumbs.
• Fill pan with about ½ an inch of oil. I’ve used olive oil and lard. Both worked nicely.
• Heat oil on medium high being careful not to let it burn. If a tiny piece dropped in the oil sizzles, then it’s ready.
• Cook on each side until golden brown.