Tasty, cheap sardine bites

So, as some of you will know that follow me on Twitter or Facebook, I have been reading Grain Brain by Dr Perlmutter. 

I won’t go into it too much here because once I finish it I will provide you will a full review. 

However, in the book, Dr Perlmutter outlines the scientific evidence for a grain-free, carbohydrate-free, sugar-free; but high-fat diet in preventing and/or curing many neurological disorders…from depression to ADHD. 

There is a fascinating chapter outlining why gluten is such a problem, which amongst all the negative stories you hear about coeliac disease, makes a welcome change!

Anyway, continuing on my quest to find foods that the kids will eat that are high in calcium, rich in protein, tasty and cheap; whilst being dairy and gluten-free, I decided to make up a recipe using sardines…great brain-food!

I have had a tin in my cupboard to test out in a recipe for about a year…never quite plucking up the courage to do so! 

Then one Saturday a friend of ours mentioned some recipes in the Guardian by Hugh Fernley Whittingstall and raved about sardines with worcester sauce, chilli and not much else. 

I thought it was time I rose to the challenge, and having had success with a simple sardine pate (mashed up sardines with worcester sauce, chilli, mayo and lemon juice), I decided to experiment with a main dish.

I am happy to report that these went down a storm!  In fact I think my daughter polished off 4 or 5 and would happily have had more.  Little did she know that there was even cabbage lurking in them!

Tasty, cheap sardine bites

Gluten-free, Dairy-free, Nut-free, Soya-free

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Author Vicki Montague, the Free From Fairy

Ingredients

  

• 2 tins sardines in oil - don't worry about the bones, they are soft and add calcium - trust me!
• 2 leaves savoy cabbage - kale or spring greens
• 2 spring onions
• 1 clove garlic
• 1 tbsp frozen peas - defrosted - or any veg of your choice
• 1 tbsp frozen sweetcorn - defrosted - or any veg of your choice
• 1 tbsp chopped dill
• 1 medium free-range egg
• 1 tbsp lime juice
• 2 tbsp sesame seeds
• Sprinkle chilli powder
• Dash of Tiger Tiger worcester sauce - many are not gluten-free
• Black pepper to taste

Instructions

 

• If you have a food processor then place all the ingredients into the bowl with the chopping attachment and process until it is smooth. If you don't have a food processor, use a hand-held chopper and chop the vegetables individually adding them to a bowl once done. Add the beaten egg and remaining ingredients and mix well.
• Remove a walnut-sized piece of mixture and roll into a ball, flattening it with your hand slightly to make a small burger-type shape. Place on a greased baking tray and continue until all the mixture is used up. Don't worry the mixture is quite sticky!
• Place the sardine 'bites' into a pre-heated oven at 200 degrees C, 180 degree fan, for 15-20 minutes or until golden.
• Serve with your choice of vegetables and my home-made tartare sauce (1 tbsp mayonnaise, 1 tsp chopped dill, handful washed and chopped capers, 1 spring onion white finely chopped, and a squeeze of lemon). I don't include the recipe because it was 'rejected' by the kids...despite the adults loving it!

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