Sardine Croquettes with White Bean and Tomato Confit Salad

Sardine Croquettes with White Bean and Tomato Confit Salad

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4

You don’t have to spend hard-earned cash on gourmet goods to take meals up a notch. Patience (praises for braises!) and a few handy techniques transform the humblest of ingredients into food everyone will love. Here, canned whole tomatoes, cooked low and slow with olive oil, and tinned sardines, rebooted as crispy croquettes, enhance a white-bean salad. It’s hearty, it’s wholesome—it’s the dish you serve that elicits cries of “Peasant food is the best food!”

Featured in RICARDO Magazine WINTER 2017 (p. 50)
  • Sans noix
  • Sans lactose
  • Sans produits laitiers



  • Sardine Croquettes

    • 1 can (100 g) boneless sardines (see note)
    • 1 cup (250 ml) plain mashed potatoes, cold
    • 1 egg, lightly beaten
    • 2 tbsp bread crumbs
    • 1/4 cup (60 ml) vegetable oil, for frying
  • Salad

    • 2 tbsp (30 ml) white wine vinegar
    • 2 tbsp (30 ml) olive oil
    • 1 small shallot, finely chopped
    • 1/3 cup (10 g) fresh parsley leaves or small lettuce leaves
    • 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
    • 1 recipe Canned-Tomato Confit, cut tomatoes into pieces if desired


  • Sardine Croquettes

  • Salad

Note from Ricardo

Canned sardines come packed in oil or water. If packed in oil, add the oil directly to the croquette mixture. If packed in water, drain the sardines and add 1 tbsp (15 ml) of olive oil to the croquette mixture.

Personal Note