Tag: Sardines

Salmon and Sardine Patties Recipe

June 24, 2021 / Jill McCauslin / 0 Comments

I love salmon patties. They’re quick and easy and taste great. I was trying to figure out how to get more sardines into my diet. I had a number of cans of sardines in my pantry so it made sense to use them but also sardines are supposed to be good for you. Sure, salmon is too but I find it harder to work sardines into my eating patterns. I’ve written about this before so I guess it’s an ongoing challenge for me. This time I wanted something warm for dinner, not a sardine salad so I came up with the idea of salmon and sardine patties.

Because we’re doing the 2021 Veggie Challenge, I wanted to be sure to add some vegetables to this. Normally I would have used only onion but this time I used diced onion, celery and red peppers. I also added ground flax seeds because flax seeds are rich in fiber, nutrients, and omega 3 fats. I often look for ways to get flax seeds into my diet.

Salmon and sardine patties

Ingredients

1 can salmon (6 oz.)
1 can sardines
2 eggs, whisked
1/4 cup diced onion
1/4 cup celery
1/4 cup red pepper (You can add more vegetables or remove some of these.)
1 tablespoon Dijon Mustard
1 tsp Garlic powder
1 tablespoon ground flax seed
Salt
Pepper
Avocado oil or olive oil or oil of your choice
Spinach
Lemon slices

Directions

Prepare patties:

Drain both cans of fish and fork into a small mixing bowl.

Add eggs and mix.

Blend in the diced vegetables, mustard, garlic powder, flax seed, salt and pepper.

Mix well and then form patties.

Refrigerate patties for half an hour or longer.

When ready to cook the patties, heat oil in cast iron skillet or non-stick skillet.

Add the patties to the pan.

Cook patties for several minutes until browned and then flip and brown on the other side.

Serve on bed of spinach or other greens with slices of lemon.

A side salad or other vegetable completes the meal.

I think you’ll find this to be a delicious, easy dinner to make. It’s versatile and tastes good. You can add or delete as many vegetables as you want.

Veggie Challenge with Sauerkraut

April 24, 2019 / Jill McCauslin / 1 Comment

Yes, my entry this week in the veggie challenge involves sauerkraut. I think fermented vegetables can count for the challenge. I’ve certainly eaten sauerkraut before but I came up with a new way to eat it.

I know this is not a pretty dish. In fact, the photo is pretty bad but it ended up tasting better than it looks.

I thought of this and then I googled it. I discovered that I’m not the first person to think of it but I did think of it without prompting.

We’ve talked about fermented vegetables before and I’m trying to add at least one serving of fermented food into my day.

Sauerkraut with Sardines

This is a simple recipe.

Mash up some sardines and mix them with some sauerkraut.

That’s it. When I made it, I used about a cup of sauerkraut and a full can of sardines. The nutrition label on the sardines said the can was one serving so I used all of it.6

I think that mixing the sauerkraut with the sardines really made two servings. I couldn’t finish the whole serving. Let’s face it, a cup of sauerkraut is a lot of sauerkraut.

I usually buy sardines with the bones but this time I ended up with skinless and boneless sardines. They mixed well with the sauerkraut.

This recipe includes fermented cabbage which is supposed to be good for you and sardines which are also supposed to be good for you. Sardines are small fish so are unlikely to have mercury in them and have lots of good Omega 3 fats for you.

So, how was it? Actually, pretty good. The two ingredients both have strong flavors but combined together well.

I think this would be great on some pumpernickel rye bread because it also has a strong flavor that would complement this dish.

Next time, I’ll try wrapping it up in some romaine leaves to add a bit more crunch to it.

Sardine Salad or How to Get Sardines in Your Diet

January 24, 2018 / Jill McCauslin / 2 Comments

The standard health message these days is to eat lots of veggies and try to get oily seafood into your diet a couple times a week. I don’t know if that’s really a healthy diet, but it sounds reasonable, though I’m not sure referring to fish as oily is all that palatable. Oily seafood includes tuna, salmon, and sardines. It seems like every diet or healthy eating book I pick up recommends eating sardines. I usually try to add protein to my salads so making a sardine salad seemed like a good idea.

Sardines are not my favorite food. They remind me of eating them on a Saltine cracker, and it’s not my best childhood memory. Maybe I’d like sardines on a cracker now, but I still haven’t tried them.

In a burst of sardine enthusiasm, I bought a stack of sardine cans at Costco. Then I had to figure out how to eat them. I tried adding sardines straight onto a salad and it wasn’t bad, but it wasn’t great. I decided there had to be a way to improve the flavor of sardines and have a healthy meal.

This recipe is what I came up with. As seems to be the case with most of my recipes, you can adjust the ingredients to fit what you have on hand. If you don’t have lemon juice, just use all vinegar and if you don’t have vinegar, use all lemon juice.

Ingredients for Sardine Salad

1 4.34 ounce can of sardines packed in water or oil

¼ cup finely diced onion

1 celery stalk, diced finely

1 carrot, diced finely

¼ cup red bell pepper, diced finely

¼ cup olive oil

2 Tbs apple cider vinegar

2 Tbs lemon juice

Salt to taste

Pepper to taste

Salad greens

Directions for Sardine Salad

Drain the sardines. Put into a small mixing bowl and break up into small pieces.

Add the onion, celery, carrot, and bell pepper. Mix well.

Add the olive oil, vinegar, lemon juice, salt and pepper. Mix well.

Put salad greens on a plate and top with a generous scoop of the sardine mixture.

This makes two to three servings.

Variations

If you don’t drain the sardines and use that liquid, reduce the olive oil by half.

The vinegar and lemon juice do not have to be in equal proportions. If you don’t have one, use all of the other.

If you want a creamier version, replace with olive oil with the mayonnaise of your choice.