Recipes & Food Styling
Sardine Cakes with Roasted Root Vegetables
Power Lunch: Sardine Cakes
Remember: You don’t have to eat sardines out of the can to get all those amazing nutrients!
These sardine cakes are loaded with flavor & health benefits & they taste fantastic!
Roasted root vegetables are a wonderful autumn side with these fish cakes.
Calcium, iron, magnesium & Vitamin D – Yum!
I “doctored” the cakes up with loads of fresh ingredients. What makes fish cakes – salmon, tuna, sardines & more – fun is to “eyeball” ingredients; put enough of your favorites together to make a satisfying meal.
To make 6 sardine cakes, I used 5 cans of sardines, drained and rinsed in cold water. I added a bunch of fresh dill; a few pinches of sweet Hungarian paprika, fresh juice from 3 lemons; 3 garlic cloves, minced; half of 1 red onion, chopped; & lots of freshly cracked black pepper! 3 farm-fresh eggs made it all come together. 1/2 cup of favorite mayo kept the cakes from becoming dry. 1 cup of breadcrumbs for fill.
Have to use you hands to get everything perfectly blended. Roll up 6 cakes and place them on a buttered baking sheet. Put a tiny pat of butter on each cake.
Bake in oven at 350 degrees for about 30 minutes or until golden brown on top and around the sides.