In the kitchen
Sardines three ways

Note from Fred & Tess:
Mum gets a fruit and veg box from a local food co-op and they put little extras in, and one time we got sardines.  Mum thanked them for the tins of sardines as we love them and they are good for my arthuritis.   The lady then gave Mum their excess supply as no one really likes them.   
Dad challenged us to come up with a recipe using at least one of the hundred (not exaggerating!) tins of sardines. 
Challenge accepted and won paws down, easy peasy sardine squeezy!   BOL!

Sardine Number 1
- Sardine Oatcakes (makes approx 36)

2 tins of sardines in oil
250g oats
85g strong white bread flour
4 tbsp of water

1  Preheat oven to 180 and line two baking trays with baking parchment.

2  Mash the sardines, including the oil, then mix all the ingredients together into a dough.

3  Flour your work surface and roll the dough out into a 1.5 cm thick square or oblong shape (get a human to help hold the blunt side of a knife against the sides of the dough to help shape it).

4  Ask human to cut out square shapes using a sharp knife.  Arrange the oatcakes on the baking trays.

5  Bake for 25 mins and remove from the oven.  Leave to cool.

Store in the fridge and will keep fresh for 5 days or freeze them.

Sardine Number 2
- Sardine Pate

1 tin of sardines
50g plain yoghurt

1  Mix the sardines and the liquid from the tin with the yoghurt until well mixed.

2  Top the sardine oatcakes with the pate.

Will keep in the fridge for 48 hours.

Sardine Number 3
- Au Natural Sardines

1 tin of sardines

1  Drain the liquid from the sardines and mash the sardines.

2  Top the sardine oatcakes with the au natural sardines.

Tags: Repawter, Fred & Tess