Sardines Fritters with Soy-Sriracha Dipping Sauce

Can you believe we’re on to the second half of 2013?

I mean, where did the other half go? Last I checked it was June and I’m doing a little bit of pantry cleaning. My pantry’s still pretty fully stocked. I think it has something to with me always buying food-things I see at the grocery. Tsk, Tsk.

So far, I think it’s pretty okay because it’s kinda like re-stocking. Alright, that’s the lame excuse I tell myself.

Let’s go to my other news, I’ve been able to keep my June goal-slash-challenge which is to feast on healthier recipes and focusing on whole food rather than canned and fast food. I was able to commit to working out every morning and it just gave me the best feeling ever. I already lost a few pounds which I’m really happy about because I haven’t felt deprived even for a day in the last month.
So I think this way of life is a keeper…

So this month, I am up for another self-challenge. I want to be more productive, more creative and I’m kind of in the mood to go out more. Plus, I think more desserts are in order since July is the birth month of my peanutbutter♥.

Do you think I could post daily here at The Peach Kitchen?? I think it’s do-able.

Do you think it’s do-able considering how hectic our schedules are? Well, I sure am gonna try all my best to give you daily updates on the food that goes in on our lunch table.

Today, it’s this. I still have some spanish sardines and I was wondering what else I could do with it aside from Spanish Sardines, Black Olives and Kesong Puti Linguine.

Thanks to Mario Batali’s recipe to which this was adapted.

This can be an easy snack or viand recipe should you happen to have extra cans of spanish sardines at home…

Sardines Fritters with Soy-Sriracha Dipping Sauce

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• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 2 cans of spanish sardines, sauce and oil drained
• 2 eggs
• 2 cloves of garlic, chopped finely
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro {wansuy}
• 3/4 cup breadcrumbs
• 3 tbsp grated parmesan cheese
• canola oil for frying
• For the Soy Sriracha Dipping Sauce
• 2 tbsp sriracha, or any hot sauce of your choice
• 1 tbsp soy sauce
• juice of 2 calamansi

Instructions

1. Combine everything in a large bowl and mix well. be careful not to mash up the sardines because you will want to bite on chunks of fish later.
2. Heat canola oil in a non-stick skillet.
3. While oil is heating,use your hands to form sardine mixture into small patties.
4. Fry the patties in oil until golden brown. Remove and place in paper napkin to remove excess oil.
5. Combine sriracha, soy sauce and calamansi to make the sauce.
6. Serve immediately.