This canned sardine recipe is my favorite quick and healthy dinner

sardines

🥗Healthier: tuna

💰Cheaper: canned salmon

Tuna is a leaner option, while canned salmon is often more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can bind ingredients while reducing cholesterol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper.

Drain sardines well and let them sit in a strainer for a minute, shaking gently to remove excess water.

Put the drained sardines in a mixing bowl and break them up with a fork into small flaky pieces.

Crack 3 eggs into the bowl with the sardines and mix well.

Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of paprika to the mixture and stir until evenly combined.

Chop one onion into small pieces and add it to the sardine mixture.

Chop fresh parsley finely and add it to the mixture, or use dried parsley in a smaller amount if fresh is unavailable.

Grate the zest of 1 lemon into the mixture, avoiding the bitter white part.

Add 2 tablespoons of breadcrumbs to the mixture and mix well. Alternatively, use finely ground oats for a healthier option.

Sprinkle a light layer of breadcrumbs on your work surface to prevent sticking.

Divide the sardine mixture into 4 equal portions and shape each portion into thick rounds, pressing firmly to hold their shape.

If the mixture is sticky, sprinkle a little breadcrumbs on the outside of each patty while shaping.

Heat vegetable oil in a pan over medium heat until warm, then carefully place the patties in the pan, ensuring a gentle sizzle occurs.

Fry the patties for 4 to 5 minutes on the first side until golden and easily liftable, then flip and cook for another 4 to 5 minutes until golden and crispy on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens