Sardine and Potato Patties
Another simple sardine recipe that is cheap and tasty! Serve it with a side salad and perhaps a little mayo. They also keep well in the fridge for a couple of days and just heat them up in a frypan when needed. The serving size is also low FODMAP suitable and in line with the Monash University FODMAP Diet App.
- 1 tin sardines, plain in water or olive oil (about 100g/3.5oz)
- 1 medium sized potato (about 160g/5.6oz)
- 1 egg
- 2 tbsp olive oil
- 2 tbsp parsley
- 1/2 lemon
- Wash, dry then grate the potato, and chop the parsley. Add this to a bowl with the drained sardines and the egg and mix well to combine
- Pre-heat a frypan/skillet and add 1 tbs olive oil
- Then place spoonful amounts into the pan. Once browned on one side, turn the patty over and cook on the other side until brown and crispy
- Cook in batches with the remainder of the oil until all done
- Remove from the pan, top with freshly squeezed lemon and enjoy!
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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