SPICY SMOKED SAR­DINE POTATO CAKES

Friday - - Recipe Cards -

Prep time 20 mins Cook­ing time 15 mins Serves 4 2 x 120g tins smoked sar­dines in oil, strained and shred­ded 400g boiled peeled pota­toes, mashed 3-4 spring onions, finely chopped 1-2 fresh green chillies, finely chopped Small hand­ful of flat leaf pars­ley, chopped 1 egg yolk 1 egg, beaten Flour, for coat­ing Bread­crumbs, for coat­ing Oil, for shal­low fry­ing 1 Mix to­gether sar­dines and pota­toes. Add spring onions, green chillies, pars­ley and egg yolk. Sea­son with salt and pep­per. Mix well. 2 Make le­mon-size pat­ties of the mix­ture and re­frig­er­ate for 15 min­utes to firm up. 3 Mean­while, pre­pare 3 plates: one with flour, a sec­ond with the egg and a third with bread­crumbs. 4 Dip the pat­ties in flour, then egg, then bread­crumbs. 5 Shal­low-fry over a medium heat un­til golden, about 5 min­utes on each side. Serve with a fresh salad or a dip of your choice.

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