• 1 can sardines, mackerel or salmon, drained
• 2 whole eggs and 2 egg whites
• 1 teaspoon coriander
• 1/2 bunch scallions (green onions), chopped
• 2 tablespoons extra virgin olive oil
• juice from 1/4 lemon
• sea salt and black pepper
Shred the fish into small pieces in a medium-sized bowl. Add eggs, black pepper, coriander and scallions. Mix to incorporate all ingredients evenly; this is the batter. Over medium heat, in a small to medium nonstick skillet, drizzle 2 tablespoons extra virgin olive oil. Use the tablespoon to spoon out batter onto skillet, making mini cakes (about 2-3 inches). Let cook 2-3 minutes on first side, flip, then cook 1-2 minutes on second side. They will be light brown in color when done. Squeeze fresh lemon juice on top.
These are great with a mixed green salad with extra virgin olive oil and lemon juice or any of the roasted veggies such as the squash or cauliflower. These are also great cold, wrapped in romaine lettuce or eaten as is.