Easy Homemade Sardine and Potato Patties with Tomato Starter Recipe
Have you ever craved a dish that’s not only comforting but also packed with flavor? These easy homemade sardine and potato patties with a delicious tomato starter fit the bill perfectly. The patties are golden brown and crisp on the outside while being soft and savory on the inside, thanks to the mix of sardines and mashed potatoes. Paired with roasted tomatoes drizzled in a savory sauce, this dish is sure to become a favorite at your table!
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
- Estimated Calories: 300 per serving
Ingredients
- 1 can sardines (drained)
- 2 potatoes (peeled and cubed)
- Salt to taste
- Black pepper to taste
- 1 onion (finely chopped)
- Spring onions (chopped)
- 2–3 tbsp (20–30 g) flour
- 1 egg
- 2 tbsp (20 g) breadcrumbs
- Paprika powder to taste
- Dried garlic to taste
- Vegetable oil for frying
- 300 g tomatoes (halved)
- 1 tsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- Dried basil to taste
Instructions
- Boil the peeled and cubed potatoes in salted water for about 20 minutes until tender.
- Drain the potatoes well and mash them until smooth.
- Finely chop the onion and spring onions.
- Drain the sardines and mash them with a fork, removing any large bones.
- In a mixing bowl, combine the mashed potatoes, sardines, chopped onion, spring onions, egg, flour, breadcrumbs, salt, black pepper, paprika, and dried garlic. Mix well until the mixture is firm and combined. Add a small splash of cold water if needed.
- Shape the mixture into even patties.
- Heat vegetable oil in a frying pan over medium heat. Fry the patties for about 2 minutes on each side, or until they are golden brown and crispy.
- For the tomato starter, arrange the halved tomatoes cut side up in a baking dish.
- In a small bowl, mix together olive oil, soy sauce, honey, dried basil, and dried garlic.
- Spoon the sauce evenly over the tomatoes and bake at 180°C for about 15–20 minutes until softened and slightly caramelized.
- Serve the patties alongside the roasted tomatoes.
Why This Recipe is Popular
People love this recipe because it combines pantry staples into a hearty, comforting meal that evokes nostalgia. It’s easy to make and perfect for a weeknight dinner or a casual lunch with friends. Plus, it’s a great way to enjoy sardines in a delicious format!
Serving Suggestions
These sardine and potato patties are perfect for lunch or dinner. Serve them hot with the roasted tomatoes on the side. They pair well with a simple green salad or steamed vegetables to balance out the meal.
Tips and Variations
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven for best results.
- Texture: For a crispier texture, add a little more flour to the mixture.
- Flavor Boost: Add fresh herbs like parsley or dill for an aromatic twist.
- Swap: Use canned tuna or salmon instead of sardines if preferred.
- Breading Option: For extra crunch, dip the patties in more breadcrumbs before frying.
FAQs
Can I use fresh potatoes instead of canned sardines?
No, this recipe is specifically designed for canned sardines, which contribute a specific taste and texture.
How do I know when the patties are done frying?
The patties should be golden brown and crispy on the outside.
Can these be made ahead of time?
Yes, you can prepare the patties and store them uncooked in the refrigerator for up to 24 hours before frying.
Can I freeze the patties?
Absolutely! Freeze uncooked patties between layers of parchment paper. Fry them directly from frozen, adding a few minutes to cooking time.
Give these easy homemade sardine and potato patties with tomato starter a try! They’re a delightful dish that’s sure to delight your taste buds and warm your heart. Enjoy your cooking!
Sardine and Potato Patties with Tomato Starter
These easy homemade sardine and potato patties, paired with a delicious roasted tomato starter, are crispy on the outside and soft on the inside, making a comforting meal packed with flavor.
For the patties
- 1 can sardines (drained)
- 2 pieces potatoes (peeled and cubed)
- to taste tsp Salt
- to taste tsp Black pepper
- 1 piece onion (finely chopped)
- to taste tsp Paprika powder
- to taste tsp Dried garlic
- 2–3 tbsp flour ((20–30 g))
- 1 piece egg
- 2 tbsp breadcrumbs ((20 g))
- as needed tbsp Vegetable oil (for frying)
For the tomato starter
- 300 g tomatoes (halved)
- 1 tsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- to taste tsp Dried basil
Preparation
- Boil the peeled and cubed potatoes in salted water for about 20 minutes until tender.
- Drain the potatoes well and mash them until smooth.
- Finely chop the onion and spring onions.
- Drain the sardines and mash them with a fork, removing any large bones.
- In a mixing bowl, combine the mashed potatoes, sardines, chopped onion, spring onions, egg, flour, breadcrumbs, salt, black pepper, paprika, and dried garlic. Mix well until the mixture is firm and combined. Add a small splash of cold water if needed.
- Shape the mixture into even patties.
Cooking
- Heat vegetable oil in a frying pan over medium heat. Fry the patties for about 2 minutes on each side, or until they are golden brown and crispy.
Tomato Starter
- Arrange the halved tomatoes cut side up in a baking dish.
- In a small bowl, mix together olive oil, soy sauce, honey, dried basil, and dried garlic.
- Spoon the sauce evenly over the tomatoes and bake at 180°C for about 15–20 minutes until softened and slightly caramelized.
Serving
- Serve the patties alongside the roasted tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven for best results. For a crispier texture, add a little more flour to the mixture. Add fresh herbs like parsley or dill for an aromatic twist. Use canned tuna or salmon instead of sardines if preferred. For extra crunch, dip the patties in more breadcrumbs before frying.
