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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
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 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
Heat water and cook spaghetti according to package instructions. While the pasta is cooking, drain oil from the sardine can and heat.
Sauté the garlic in the sardine oil until slightly brown. This should take about 4 minutes.
Add the rest of the 555 Fried Sardines Hot & Spicy and lemon juice to the pot. Simmer for 1 minute.
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.