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| -rw-r--r-- | content/sardine-cakes.md | 7 |
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diff --git a/content/sardine-cakes.md b/content/sardine-cakes.md index d5796ce..9119b12 100644 --- a/content/sardine-cakes.md +++ b/content/sardine-cakes.md @@ -34,17 +34,10 @@ Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres. ## Directions 1. Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl. - 2. Gently mix all the ingredients together with a fork. Mix until incorporated, but don't purée. - 3. Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick. - 4. Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. - 5. Refrigerate patties for about 30 minutes. - 6. While fish cakes chill, mix together all the ingredients for the yogurt sauce. - 7. Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are golden brown. - 8. Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy! |