HomeLIFESTYLE7 recipes with simple and delicious canned sardines

7 recipes with simple and delicious canned sardines

There are a thousand and one ways to use canned sardines to prepare complete, nutritious meals with a lot of flavor. See some suggestions.

During the week, it bets on the consumption of simple but complete foods, such as canned sardine? Then these recipes are for you.

And, to make everything even more appetizing, know that it’s okay to choose canned foods, as their use can be much more varied than we imagine – which means that they can be healthy choices for many occasions..

So take note of everything you need. Then just get down to work and toast the family with snacks to eat and cry for more.

Sardine and savoy cabbage burrito

Kitchen:

Type:lunch or dinner

Setup time:00:15

Ingredients

  • 200gr tomato
  • 200gr red beans
  • 200g of white rice
  • 2 cans of sardines in tomato
  • 120gr onion
  • 4 savoy cabbage leaves
  • 20gr chives
  • black pepper to taste

preparation method

  • Start by blanching the cabbage in boiling water.
  • Then put the beans, the cooked rice, the chopped onion, the tomato cut into pieces, the sardines in tomato and season with pepper in the cabbage.
  • Wrap the kale in the form of a burrito and serve.

sardine humus

Kitchen:

Type:lunch or dinner

Setup time:00:10

Ingredients

  • 200g cooked chickpeas
  • 120gr onion
  • 1 can sardines in tomato
  • 20gr garlic
  • 10gr spinach
  • 2gr saffron
  • 2g coriander seeds

preparation method

  • Start by grinding the chickpeas, onion, garlic and spinach together with the sardines in tomato until you get a paste.
  • Season with saffron and coriander seeds.
  • Serve with vegetable sticks or bread mix.

Sardine and cornbread brigadeiro

Sardine and cornbread brigadeiro

Kitchen:

Type:lunch or dinner

Setup time:00:20

Ingredients

  • 300g cornbread
  • 200gr turnip greens
  • 1 can of sardines in tomato
  • 20gr garlic
  • seed mix

preparation method

  • Start by cooking the turnip greens and set aside.
  • Crush the cornbread, and mix the sardines, broken into pieces, together with the garlic.
  • With your hands make small balls, pass through a mixture of seeds and serve.

Red cabbage and sardine salad

Red cabbage and sardine salad

Kitchen:

Type:lunch or dinner

Setup time:00:10

Ingredients

  • 400gr red cabbage
  • 200gr white beans
  • 2 cans of sardines in olive oil
  • 100gr of onion
  • 50gr onion
  • 20gr garlic
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • thyme qb

preparation method

  • Start by chopping the red cabbage, onion, chives and chop the garlic.
  • Mix the previous preparation with the white beans and season with oil and vinegar, and thyme.

Sardine, pesto and basil chapata

Sardine, pesto and basil chapata

Kitchen:

Type:lunch or dinner

Setup time:01:30 am

Ingredients

  • 400gr turnip greens
  • 200gr lentils
  • 200gr wholemeal flour
  • 2 cans of sardines in olive oil
  • 100ml water or aromatic broth
  • Zest and juice of 1 lemon
  • 40gr basil
  • 40gr garlic
  • 20gr almond
  • 1 tablespoon olive oil
  • 7gr of yeast

preparation method

  • Start by cooking the lentils and set aside.
  • Mix the wholemeal flour with the water and the crushed lentils and add the yeast and let it rise.
  • For the pesto, mix the basil with the almonds and olive oil and blend.
  • Stuff with sardines and basil pesto and bake at 200ºC for about 30 minutes.

petinga pie

Kitchen:

Type:lunch or dinner

Setup time:00:40

Ingredients

  • 400gr chickpeas
  • 400gr Portuguese cabbage
  • 100gr wheat flour
  • 2 cans petinga in oil
  • 2 eggs
  • 50ml boiling water
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 2gr nutmeg
  • 1gr clove

preparation method

  • Mix the wholemeal flour with the egg and 5gr of olive oil.
  • Place the dough in a pie pan.
  • Grind the chickpeas and 5gr of olive oil with the petinga to make the stuffing.
  • Add the cabbage, season with cloves and bake at 200º.

Eggplant and sardine cannelloni

Kitchen:

Type:lunch or dinner

Setup time:00:25

Ingredients

  • 400gr aubergine
  • 400gr tomato
  • 2 cans of sardines in tomato
  • 120gr onion
  • 120gr leek
  • 20gr garlic
  • 20gr coriander
  • 10gr basil
  • 100gr white beans
  • 50ml milk
  • 2gr nutmeg

preparation method

  • For the sauce, grind the white beans with the milk, nutmeg, saffron and black pepper until obtaining a homogeneous mixture and set aside.
  • Cut the eggplant into small strips.
  • In a pan mix the chopped onion, garlic, leek and tomato and let it stew.
  • Wrap the sardines in the eggplant along with the tomato sauce and put the sauce on top at the end.
  • Place in the oven to brown for a few minutes.

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