Sardine Croquettes with White Bean and Tomato Confit Salad
You don’t have to spend hard-earned cash on gourmet goods to take meals up a notch. Patience (praises for braises!) and a few handy techniques transform the humblest of ingredients into food everyone will love. Here, canned whole tomatoes, cooked low and slow with olive oil, and tinned sardines, rebooted as crispy croquettes, enhance a […]
Ingredients
- 1 can (100 g) boneless sardines (see note)
- 1 cup (250 ml) plain mashed potatoes, cold
- 1 egg, lightly beaten
- 2 tbsp bread crumbs
- 1/4 cup (60 ml) vegetable oil, for frying
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 small shallot, finely chopped
- 1/3 cup (10 g) fresh parsley leaves or small lettuce leaves
- 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
- 1 recipe Canned-Tomato Confit, cut tomatoes into pieces if desired
Instructions
- In a bowl, coarsely crush the sardines with a fork. Stir in the mashed potatoes, egg and bread crumbs. Add the sardine oil (see note). Season with salt and pepper.
- Shape each croquette using 1 tbsp of the sardine mixture to obtain 2 dozen. Slightly flatten each croquette.
- In a large non-stick skillet over medium-high heat, brown the croquettes in the oil for 2 to 3 minutes on each side. Drain on paper towels. Let cool.
You don’t have to spend hard-earned cash on gourmet goods to take meals up a notch. Patience (praises for braises!) and a few handy techniques transform the humblest of ingredients into food everyone will love. Here, canned whole tomatoes, cooked low and slow with olive oil, and tinned sardines, rebooted as crispy croquettes, enhance a white-bean salad. It’s hearty, it’s wholesome—it’s the dish you serve that elicits cries of “Peasant food is the best food!”