Sardine, Raw Cheese & Tapioca Fritters

Ingredients

• 2 tins sardines, drained
• 2 eggs
• 1 cup grated raw cheese
• 3 tbsp tapioca flour
• 2 tbsp finely chopped parsley or chives
• 1/2 tsp sea salt
• Black pepper to taste
• Butter, ghee, or avocado oil for cooking

Method

1. Place the sardines in a bowl and mash lightly with a fork.
2. Add the eggs, grated cheese, herbs, salt, pepper, and tapioca flour. Mix well until a thick batter forms.
3. If the mixture feels too wet, add an extra tablespoon of tapioca flour.
4. Heat a frying pan over medium heat and add a little butter, ghee, or avocado oil.
5. Scoop heaped tablespoons of mixture into the pan and flatten slightly.
6. Cook for 3–4 minutes per side until golden brown and crisp.
7. Serve with avocado, lemon wedges, or a simple salad.

Notes

• For extra nutrition, add 1 grated zucchini (squeeze out excess moisture first).
• For a crispier fritter, chill the mixture for 20–30 minutes before cooking.
• Leftovers keep well in the fridge for up to 3 days.