Canned sardines are not only an appetizer, but also a great ingredient for hearty meals. Use this fish to make delicious sandwiches, aromatic soup or tender cutlets. It not only gives food a rich taste, but is also a source of easily digestible protein, healthy omega-3 fats, as well as phosphorus, iodine, magnesium, calcium and many other substances necessary for the body.
Sandwiches with sardines and avocado cream
Ingredients:
- 200 g sardines in oil;
- 4 slices of black bread;
- 1 avocado;
- 1 clove of garlic;
- a quarter of a lemon;
- 20 g butter;
- 1 tbsp. wine vinegar;
- 3 sprigs of parsley;
- 1/4 tsp ground black pepper;
- salt.
Lemon juice preserves the green color of the avocado. If not used, the fruit flesh will take on an unaesthetic brown tint.
Put the sardines from the jar, drizzle with wine vinegar and sprinkle with chopped parsley. Let the fish marinate a little. Slice the avocado lengthwise, remove the pit and spoon out the flesh with a spoon. Mash it with a fork, drizzle with lemon juice, mix with crushed garlic, pepper and salt to taste.
Toast the bread in butter, spread with avocado cream, top with sardines and garnish with parsley leaves.
Sardine soup
Ingredients:
- 200 g sardines in oil;
- 1 carrot;
- 1 onion;
- 3 medium potatoes;
- 30 g butter;
- 5-6 green onion feathers;
- 30 g of parsley;
- 2 bay leaves;
- salt.
Wash the vegetables, peel and dice the potatoes and onion, and finely grate the carrots. Dip the potatoes into a saucepan with 1.5-2 liters of water, bring to a boil and cook, covered over medium heat, for 10 minutes. Melt the butter in a saucepan and sauté the onion until transparent, then add the carrots to it and fry until soft. Dip the frying in the boiling broth, add salt to taste and cook for 5 minutes.
Put the canned food in a saucepan along with the butter, stir, close the lid and simmer for another 5 minutes. Throw in chopped parsley, green onions, and bay leaves. Raise the heat to high, bring the sardine soup to a boil and set aside immediately.
Sardine cutlets
Ingredients:
- 1 can of sardines in their own juice (240 g);
- 1 tbsp. round grain rice;
- 2 onions;
- 2 chicken eggs;
- 200 g sour cream 15-20% fat;
- 2 tbsp. tomato paste;
- 1/3 tsp ground black pepper;
- salt;
- 100 g flour;
- vegetable oil.
The cutlets will turn out to be more tender if you pre-stand the sardines in the refrigerator and use chilled appliances when cooking.
Cook the rice until tender and cool. Drain the sardines and mash them with a fork. Peel the onions and chop them finely. Combine mashed potatoes, onions, rice porridge, beaten eggs and peppers, mix well and add salt, if necessary.
Form patties by spooning in minced meat and breaded in flour. Heat vegetable oil and sauté the fish balls over high heat for a minute on each side, until lightly browned. Pour the sauce made from a mixture of sour cream, tomato paste, a glass of water and salt into the pan. Let it simmer, reduce the temperature to low, and simmer the sardine patties for 15 minutes until the gravy thickens.
