One of the most striking differences between Mediterranean seafood dishes and American seafood dishes is the Mediterranean’s creative use of little fish, like sardines. Fish that are lower on the foodchain, like sardines, are also a more sustainable choice than larger fish.
2 (4-oz) cans of sardines, packed in water
1 large egg
1/4 teaspoon salt
½ teaspoon pepper, divided
½ cup whole wheat bread crumbs
2 tablespoons olive oil
1 cup plain yogurt
Juice of 1 lemon
2 tablespoons fresh dill
1 cup spinach
Optional garnish: capers
An Oldways recipe and photo, by Kelly Toups
Rdh says: Yeah!!!!!! My hubby loved them. I just added some Old Bay and a Caribbean blend in both the sardine mixture as well as in the whole wheat bread crumb mix.
Laura D says: I grew up eating this. We mixed bread crumbs or flour into the egg and sardine mix along with seasoning, usually onions, fresh chopped hot pepper and a little vinegar to cut the fishy taste. Pan fried and had them for breakfast, lunch or dinner with a starch of choice.
Victor D says: I made this recipe with panko bread crumbs and sandines in olive oil so I didn’t need to add oil to my cast iron skillet. I placed the pattie on a tortilla and garnish with shredded cabbage. I used homemade hot sauce instead of the yogurt spread.
Prof 1 says: Very easy to make; I substituted oats mixed into the egg and sardine for the breadcrumbs. The dill yogurt sauce is wonderful.
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