Sardine White Bean Cakes (Croquettes de Sardine)
🇫🇷 France
Ingredients
- 1 can sardines in oil (125g/4.4oz, about 4 large sardines)
- 1 tbsp (15ml) sardine oil, from the can
- 1 can cooked white beans (300g), drained
- 1/2 red onion, peeled and diced
- 10-12 fresh parsley sprigs, stemmed and chopped
- 1 tbsp (15g) Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup (63g) all-purpose flour
- 1 large egg, at room temperature
- 1 cup (90g) breadcrumbs
- Frying oil (sunflower, canola, or peanut)
Steps
- In a shallow plate, mash the sardines and white beans together with a fork until creamy but still slightly chunky.
- Mix in the sardine oil, onion, parsley, Dijon mustard, salt, pepper, and cayenne pepper.
- Scoop about 2 tablespoons of the mixture, shape into a ball, and flatten slightly between your palms. Repeat with remaining mixture.
- Set up three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
- Coat each cake in flour, then egg, then breadcrumbs. Flatten with a fork if needed until about 2cm (0.8 inch) thick.
- Place breaded cakes on a plate and refrigerate for 30 minutes to set.
- Heat 1/2 inch (1.25cm) of frying oil in a large pan. Fry the cakes in batches, 3-4 at a time, about 3 minutes per side until golden and crisp.
- Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining cakes, adding more oil as needed.
- Serve hot and crispy.
Source: www.pardonyourfrench.com