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)
2 tbsp olive oil
2 tbsp parsley
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.