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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Wild canned sardines mixed with a harissa salsa of tomatoes, onion and olives. All served on golden potato cakes.
1 In a bowl, combine salsa ingredients.
2 In a shallow dish, place sardines and spoon over salsa. Set aside.
3 In a large bowl, place potato, flour, seasoning, herbs, eggs and spring onions and combine. Using your hands, divide mixture into 4 cakes and chill in fridge for 30 minutes to firm.
4 Spray a non-stick pan with oil and set over a medium heat. Add the cakes, flatten and cook for 5-6 minutes, until golden, turning once.
5 Serve the cakes topped with the salsa sardines and garnish with fresh basil leaves.
Make it gluten free: Use gluten-free flour and check harissa is gluten free.
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.
Calories 494 cal
Kilojoules 2070 kJ
Total fat 19 g
Saturated fat 4 g
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