Affiliate Disclosure

(Originally published on 20 Mar 2016 at https://CornFreeHippie.com)

I often like to stock up on canned sardines which are a quick and portable food. One day, it was time to make dinner and, thinking I had grass-fed beef in my refrigerator, I had planned to make my Mini Meatloaf Patties, found that we were out of beef. Yikes! We were in need of a protein source and so I turned to the sardines and this recipe was born inspired by croquettes de peixe my Mãe used to make. These go excellently with a green salad or sautéed greens.

Ingredients

• 4 - 6 medium potatoes, boiled

• 2 cans sardines, drained & chopped

• 2 stalks celery, chopped

• ¼ 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

• sea salt & black 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

1. Boil, drain & mash potatoes.  

2. Add remaining ingredients except egg & breading to mashed potatoes.  

3. Mix in egg.  

4. Shape into cakes of desired size.  

5. Coat with "bread crumbs". 

6. Sauté in oil or shortening until brown & crispy. 

7. Enjoy with a green salad or sautéed greens.