Sardine White Bean Cakes

 **Croquettes de Sardines: A Flavorful Breton-Inspired Fish Cake**

Introducing *Croquettes de Sardines* – a mouthwatering take on traditional fish cakes, infused with a delightful Breton flair. These crispy golden cakes are made with savory sardines, creamy white beans, and a medley of fresh herbs, creating a perfect balance of flavors. The smooth, velvety interior contrasts beautifully with the crispy exterior, making each bite a true delight.

These versatile croquettes are ideal as a fun finger food paired with your favorite dip, served alongside a crisp summer salad, or nestled in a sandwich bun for a tasty and satisfying meal. Enjoy them any way you like, and savor the delicious taste of Brittany in every bite!

Ingredients

• 1 can of sardines, in oil [125g /4.4oz/ = 4 large sardines]
• 1 tbsp (15ml) of the canned sardine oil
• 1 can cooked, plain white beans (300g), drained
• ½ red onion, peeled and diced
• 10-12 fresh parsley sprigs, stemmed and chopped
• 1 tbsp (15g) Dijon Mustard
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1/8 tsp cayenne powder
• 1/2 cup (63g) all-purpose flour
• 1 large egg, at room temperature
• 1 cup (90g) breadcrumbs
• Frying oil (sunflower, canola or peanut)

Instructions

Step 1 - Place the sardines and white beans in a shallow plate and mash roughly together with a fork, until creamy but some small chunks are still visible. Mix in the sardine oil, onion, chopped parsley, Dijon mustard, salt, pepper and cayenne pepper.

Step 2 -With clean hands, grab the equivalent of 2 tablespoons of the sardine mixture and shape it into a ball. Press it lightly between your palm to flatten it. Repeat, until no mixture is left. 

Step 3 -Prepare three small bowls: one with the flour, one with the egg (beaten) and one with the breadcrumbs. Roll each cake into the flour, then the egg, then the breadcrumbs. If needed, flatten the cakes more with a fork, until they’re all about 0.8-inch/2cm thick.

Place all the breaded cakes on a clean plate and set aside in the fridge for 30 minutes to set.

Step 4 - Fill a large frying pan with 1/2 inch (1.25cm) of frying oil. When the oil is sizzling, place three or four sardine croquettes in the pan. Do not overcrowd the pan. Fry until crisp and golden, about 3 minutes per side.

Transfer the croquettes onto a plate lined with paper towel. Lightly salt them to taste. Repeat until all croquettes are cooked. When needed, add extra oil to “refill” the bottom the pan.

Serve the cakes hot and crispy.

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