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Weekly Recipes


Attention all of you sardine lovers...and haters=-) If you are still on the fence about adding this nutrient dense fish to your menu, then give this recipe a try! Sardines are rich in crucial omega-3 fatty acids, are more cost-effective than wild-caught salmon AND are natural very low mercury due to their size. Enjoy this light and protein-rich dish!
Sardine Fritters (adapted from Vital Food Therapeutics)
Serves 4-6
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 wild caught sardines, drained
2 eggs
1 teaspoon garlic oil
¼ cup chopped fresh parsley leaves
¾ cup almond meal
Avocado oil for frying
1 lemon cut in wedges

1. Whisk the hot sauce, coconut aminos, and fresh lime juice together in a small bowl to make the sauce. Set aside.
2. Select eight medium size leaves from a head of butter lettuce. Wash and dry them.
3. 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.
4. Make small balls (approximately 1 inch in diameter) from the sardine mixture and set aside.
5. Heat about an inch of avocado oil in a large saucepan till it is hot but not smoking.
5. Fry the sardine fritters in batches, for approximately four minutes until golden brown, turning them once with tongs.
6. 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.