Two brilliantly simple Sardine recipes for "Sardine haters"

Sardine patty

Sardine patty

Sardine Crisps

Sardine Crisps

This one's for you, Sardines haters!

I totally understand the adversion to sardines: they are stinky, small and just don't appear as cool as their bigger sibllings Salmon and Halibut.

You have two versions to pick from: The patties have some veggies snuck in. The Sardine Crisps are a crispy, healthy yet sneaky way to get them in (think kids!).

Need to learn how to de-bone Sardines (optional)? Check out this post first.

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🐟 Sardine Patties

Adapted from "The Keto Diet by Leanne Vogel"

Macros for 2 patties: 612 kcal - 55.5g F, 5.5g C, 22.5g P

◆ Patty Ingredients ◆

・1/3 cup avocado oil (I used a mix of avocado and olive)

・2 - (4.375 oz) cans of sardines, drained and de-boned (here's a boneless option too)

・1/2 cup blanched almond flour

・2 large eggs

・2 tbsp finely chopped parsley

・2 tbsp fined diced red bell pepper

・2 garlic cloves, minced

・1+ tbsp turmeric

・1/2 tsp finely ground sea salt

・1/4 tsp black pepper

◆ For serving ◆

・8 tbsp Paleo-based mayo

・8 Romaine lettuce leaves

・thinly sliced chives, for garnish

1. Pour the avocado oil into a large frying pan over low-medium heat. While it's heating...

2. Place the remaining fritter ingredients in a bowl and smash/mix until combined well but not to the point of a paste.

3. Form small patties using approx. 1 tbsp of mixture.

4. Fry the patties in the pan for approx. 5 minutes or until it gets a nice, light brown color. Flip and fry the other side.

5. Serve on romaine leaves, topped with 1 tbsp Paleo-Mayo and some chives.

✔️You can play around with vegetable choices to mix in the batter: chopped mushrooms, julienned dark, leafy greens, or even some sun-dried tomatoes would taste pretty good.

🐟Sardine Crisps

◆ Ingredients ◆

◆ Instructions ◆

  1. Heat the oil in a frying pan over low-medium heat.

  2. While it’s heating, pour the arrowroot powder into a small bowl. Add in the salt, onion powder and mix. Set aside.

  3. Open the can of sardines, take one out and lay it on a plate.

  4. OPTIONAL DE-BONING: Slowly fillet the sardine by separating the two halves of the fish with a knife. When the fish is open, remove the spine. The bones are perfectly edible and are an excellent non-dairy source of calcium, but if you prefer to remove them that’s OK.

  5. Take a fillet and coat it in your arrowroot mixture. Lay it in the pan. Continue until all the fillets are in the pan. Allow them to cook over low to medium heat for about 5 minutes. Flip and allow them to cook for another 5 minutes. You can check to make sure they have a nice brown crisp before removing.

  6. Once they have fully cooked, remove them from the pan and eat.

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