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Sardine Fritters

GF | DF | RSF | NF
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Servings: 8 Fritters
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tin sardines, drained
  • 1 cup grated zucchini (juice squeezed out)
  • 2 eggs
  • 5 tbsp cassava flour spelt would work here too
  • 2 tbsp finely chopped parsley or dill
  • 1 tbsp ghee for frying or olive oil for DF
  • 1/2 lemon to serve

Equipment

  • Large mixing bowl
  • Grater
  • Measuring Spoons
  • Frying Pan
  • Spatula or Flipper

Method
 

  1. Crack the eggs into a large mixing bowl and whisk well
  2. Grate the zucchini and squeeze out all of the juices into the sink. Add the zucchini to the eggs as well as the fresh herbs.
  3. Break up the sardines gently in your fingers, crushing the little soft bones in too, and add to the bowl.
  4. Lastly pour in the cassava flour and mix well to form the batter.
  5. Preheat a frying pan over a medium to high heat and add in the ghee. Once your pan is hot, spoon the batter into the frying pan - roughly two tablespoons per fritter. Fry on each side until golden.
  6. Squeeze over fresh lemon juice to serve, and if enjoyed by the whole family I like to season them with salt too.

Notes

AGE APPROPRIATE: when tolerating eggs and fish (Allergens)
Recipe by Jane Houston