Sustainable, easy to prepare, and loaded with healthy benefits

INGREDIENTS Sauté Fennel Sauté Fennel Sardines in olive oil Sardines in olive oil Garlic Garlic Black Pepper Black Pepper Chile Flakes Chile Flakes SARDINE AND FENNEL PASTA DIRECTIONS Stir in some toasted breadcrumbs. Garnish the pasta with some of the reserved fennel fronds, chopped. 1 PORTION

SMOKED SARDINE PATÉ INGREDIENTS Two cans of smoked sardines Two cans of smoked sardines 7 oz Cottage cheese 7 oz Cottage cheese 7 oz Greek yogurt 7 oz Greek yogurt Juice of ½ lemon Juice of ½ lemon Bread or crackers Bread or crackers DIRECTIONS Combine all the ingredients in a food processor and blend until just smooth. Serve on bread or crackers dusted with cayenne pepper. U can also add pickles and watercress 6 PORTIONS

DIRECTIONS Sauce: whisk the ingredients together in a small bowl. Fritters: mix together the ingredients in a large bowl. Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in. Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs. Place the fritters on a plate with a kitchen towel underneath to absorb the oil. Place in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice. INGREDIENTSSauce: 2 tbsp. sriracha sauce 2 tbsp. sriracha sauce 2 tbsp. soy sauce 2 tbsp. soy sauce 2 tbsp. fresh lime juice 2 tbsp. fresh lime juice Lettuce leaves Lettuce leavesFritters: 2 tins of sardines 2 tins of sardines 2 eggs 2 eggs 2 cloves of finely chopped garlic 2 cloves of finely chopped garlic A chopped quarter-bunch of parsley A chopped quarter-bunch of parsley ¾ cup of breadcrumbs ¾ cup of breadcrumbs 2 tbsp. of grated Parmesan cheese 2 tbsp. of grated Parmesan cheese Vegetable oil Vegetable oil SARDINE FRITTERS 4 PORTIONS

Preheat the oven to 400°F. Thaw one eight-ounce sheet of puff pastry. Heat a tablespoon of olive oil in a small saucepan. Add half a finely diced onion and a crushed garlic clove and cook over low heat for five minutes, stirring until softened. Stir in three tablespoons of tomato purée, cook for a few minutes more, then remove from heat. SARDINE SQUARES Stir in one tablespoon of capers, three anchovies, and two chopped sardines. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square. Place a tablespoon of the sardine mixture in the middle of each square and bake for 15 minutes. Garnish with quartered black olives. 16 PORTIONS

Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they're golden brown and crispy. Coarsely chop and boil two medium Yukon Gold potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. Sardine-Dill Fish Cakes 6 PORTIONS