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Crispy Sardine & Egg Patties

Crispy Sardine & Egg Patties: Comfort Food with a Runny Yolk

Crispy Sardine & Egg Patties are a wholesome, low-calorie meal option featuring a crispy exterior and a runny yolk.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 15 minutes
Total Time 38 minutes
Servings: 2 patties
Course: Breakfast
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1 can sardines drained
  • 2 large eggs can use substitutes
  • 1 cup breadcrumbs or gluten-free alternatives
  • 1 cup vegetables finely chopped, like bell peppers or onions
For Seasoning
  • seasonings (spices, herbs) customize with fresh herbs like parsley or dill
For Frying
  • 2 tablespoons oil olive or vegetable oil works well

Equipment

  • Skillet
  • Mixing bowl
  • fork
  • Plastic Wrap
  • Measuring cups

Method
 

Mix Ingredients
  1. In a medium bowl, combine the drained sardines, eggs, breadcrumbs, and choice of finely chopped vegetables. Mash until a cohesive mixture forms.
Form Patties
  1. Divide the mixture into 2-3 portions and shape into patties, about 1 inch thick, making a deep well for the egg yolk.
Chill
  1. Refrigerate the shaped patties on a plate covered with plastic wrap for 10-15 minutes to firm up.
Add Egg Yolk
  1. Carefully place an egg yolk into the well of each patty after chilling. Ensure the well is deep to avoid spillage while cooking.
Fry
  1. Heat oil in a skillet over medium heat. Cook patties yolk-side up for 6-8 minutes until golden brown and crispy.
Serve
  1. Remove patties from skillet and let them rest on paper towels. Serve warm with garlic toast or a fresh salad.

Nutrition

Serving: 1pattyCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Create deep wells in the patties for the yolks and refrigerate before frying for best results.

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