I have to admit, I’m not a huge fan of sardines, even though I’d like to be since they’re a great source of protein, omega-3 fatty acids, Vitamin B12 and Vitamin D. So when I asked an intern to recipe test these for me, I hesitantly tried one. They’re good! If you love sardines, you’ll love them. If you don’t, you might be pleasantly surprised. They make a wonderful appetizer for an event or a main course anytime. I don’t do a lot of recipes that utilize frying but in this one we use coconut oil so it is healthier than using highly processed or GMO vegetable oils. Serves: 4-6 PREP TIME: 20 minutes COOK TIME: 10 minutes
- 2 tablespoons Trader Joe’s jalapeno sauce or similar low FODMAP hot sauce
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice
- 1 head butter lettuce
- Two tins of sardines, drained
- 2 eggs
- 1 teaspoon garlic oil
- ¼ cup chopped fresh parsley leaves
- ¾ cup almond meal
- 2 tablespoons grated parmesan cheese
- Avocado oil for frying
- 1 lemon cut in wedges
- Whisk the hot sauce, coconut aminos, and fresh lime juice together in a small bowl to make the sauce. Set aside.
- Select eight medium size leaves from a head of butter lettuce. Wash and dry them.
- To make the fritters, place the sardines, eggs, garlic oil, parsley, almond meal, and Parmesan cheese in a food processor. Process until all the ingredients are incorporated.
- Make small balls (approximately 1 inch in diameter) from the sardine mixture and set aside.
- Heat about an inch of avocado oil in a large saucepan till it is hot but not smoking.
- Fry the sardine fritters in batches, for approximately four minutes until golden brown, turning them once with tongs.
- When done, place the fritters on a plate with a paper towel to absorb the oil.
- Serve a couple fritters in each leaf with sauce over them.