Sardine fritters
It’s important we do what we can to optimise Vitamin D through our diet during the winter months as the sun doesn’t hit the Earth at the right latitude for the production of those rays. The richest sources are full-fat dairy products, eggs, liver and oily fish. Sardines are super-convenient and cost-effective. Buy those that are packed in olive oil or spring water. Mash sardines with avocado, lemon, salt and pepper and wrap them in lettuce leaves for a quick snack, or add an egg or two to turn it into lunch. Or make some fritters. This recipe is one of my staples.
Ingredients
| 1 Tbsp | Ground almonds |
| 2 tsp | Coconut flour, or double the amount of ground almonds |
| 1 can | Sardines, drained (Main) |
| 1 | Egg |
| 1 tsp | Dill, dried |
| 1 tsp | Black sesame seeds |
| ½ tsp | Chilli flakes |
| 1 drizzle | Coconut oil, butter, or extra virgin olive oil for frying |
Directions
- Whizz all the ingredients in a food processor until blended (or mix in a bowl).
- Heat a non-stick frying pan and add oil when hot. Turn down to a moderate heat and cook the mixture in tablespoon-size fritters for 4 minutes until golden. Flip and repeat.
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