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Sardine salsa with potato cakes

Sardine salsa with potato cakes

Wild canned sardines mixed with a harissa salsa of tomatoes, onion and olives. All served on golden potato cakes.
Serves: 4
Time to make: 45 mins , plus 30 minutes chilling time


Make it gluten free: Use gluten-free flour and check harissa is gluten free.

HFG tip

The salsa ingredients can be put in a blender for a finer-textured sauce.

The potato cakes can be made up to 6 hours ahead, and kept in the fridge, as they will become firmer and easier to cook.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Bryce Carleton

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