Time needed: 1 hour.
Makes: 4 – 6 servings
555 Sardines Potato Croquette:
½ kilo potatoes – peeled, cubed
1 piece 155 grams 555 Sardines Spanish Style, drained
½ cup grated cheese
¼ cup chopped spring onion
1 teaspoon salt
dash of black pepper
½ cup flour
2 medium eggs, lightly beaten
1 cup fine breadcrumbs, or as needed
Vegetable oil for deep-frying
¼ cup mayonnaise, mixed with
2 tablespoons ketchup
555 Fried Sardines Aglio Olio:
2 tins 155g 555 Fried Sardines Hot & Spicy
2 heads(64g) garlic, minced
½ piece (46g) lemon, juiced and zested
300g uncooked spaghetti
To taste salt, pepper
Optional: Parmesan Cheese, Minced Parsley
- Make potato croquette mixture
Boil potatoes in salted water until fork tender. Drain and transfer to a bowl. Add 555 Sardines,
cheese, spring onion, salt and pepper. Mash and mix well.
- Form croquettes
Form by hand into oval-shaped lightly flattened pieces. Dredge pieces in flour, dip in egg then dredge in crumbs.
Fry in hot oil until golden. Serve with mayonnaise and ketchup mixture as a dipping sauce.
Tip: For low-fat croquettes, cook them in an air-fryer for 10-12minutes or in an oven toaster for 15 to 20
- For aglio olio, make pasta
Heat water and cook spaghetti according to package instructions. While the pasta is cooking, drain oil from the sardine can and heat.
- Saute aromatics
Sauté the garlic in the sardine oil until slightly brown. This should take about 4 minutes.
- Make sauce
Add the rest of the 555 Fried Sardines Hot & Spicy and lemon juice to the pot. Simmer for 1 minute.
- Add pasta
Add the cooked spaghetti to the pot and about half the lemon zest. Let it sauté for 1 minute. Turn off the heat, add the remaining zest, and put on a plate. Serve hot.
Optional: add freshly chopped parsley and parmesan before serving.