Sardine Croquettes with White Bean and Tomato Confit Salad

Name: Sardine Croquettes with White Bean and Tomato Confit Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 can (100 g) boneless sardines (see note); 1 cup (250 ml) plain mashed potatoes, cold; 1 egg, lightly beaten; 2 tbsp bread crumbs; 1/4 cup (60 ml) vegetable oil, for frying; 2 tbsp (30 ml) white wine vinegar; 2 tbsp (30 ml) olive oil; 1 small shallot, finely chopped; 1/3 cup (10 g) fresh parsley leaves or small lettuce leaves; 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained; 1 recipe Canned-Tomato Confit, cut tomatoes into pieces if desired

5 stars (19) Rate this recipe

Preparation 20 MIN

Cooking 15 MIN
Servings 4

You don’t have to spend hard-earned cash on gourmet goods to take meals up a notch. Patience (praises for braises!) and a few handy techniques transform the humblest of ingredients into food everyone will love. Here, canned whole tomatoes, cooked low and slow with olive oil, and tinned sardines, rebooted as crispy croquettes, enhance a white-bean salad. It’s hearty, it’s wholesome—it’s the dish you serve that elicits cries of “Peasant food is the best food!”

Ingredients
Preparation

Ingredients

Sardine Croquettes

1 can (100 g) boneless sardines (see note)
1 cup (250 ml) plain mashed potatoes, cold
1 egg, lightly beaten
2 tbsp bread crumbs
1/4 cup (60 ml) vegetable oil, for frying

Salad

2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) olive oil
1 small shallot, finely chopped
1/3 cup (10 g) fresh parsley leaves or small lettuce leaves
1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
1 recipe Canned-Tomato Confit, cut tomatoes into pieces if desired

Preparation

Sardine Croquettes

In a bowl, coarsely crush the sardines with a fork. Stir in the mashed potatoes, egg and bread crumbs. Add the sardine oil (see note). Season with salt and pepper.
Shape each croquette using 1 tbsp of the sardine mixture to obtain 2 dozen. Slightly flatten each croquette.
In a large non-stick skillet over medium-high heat, brown the croquettes in the oil for 2 to 3 minutes on each side. Drain on paper towels. Let cool.

Salad

In a bowl, combine the vinegar and oil. Add the shallot, parsley, beans and tomato confit. Adjust the seasoning.
Serve the salad topped with the croquettes.

Note

Canned sardines come packed in oil or water. If packed in oil, add the oil directly to the croquette mixture. If packed in water, drain the sardines and add 1 tbsp (15 ml) of olive oil to the croquette mixture.