This, my friends, is a guest post. My first guest post, as a matter of fact (beer!!!). When you blog, inevitably you meet other bloggers in the blogesphere who do bloggery things and you end up talking blogs. This post comes from my friend, Jared. He’s over at TheHesitantChef. He’s one of my favourite people to talk blogs with. He’ll tell you all about how we met, but I’ll say this: I followed Jared’s blog long before he knew I existed. Talk about loyalty! Make sure you check out his site: it’s full of great beer recipes, fun foodstuffs, and plus, there’s Jared.
Without further ado, I present to you The Hesitant Chef!
Sardine Cakes With Mango Salsa
I first met Jen last year at Food Bloggers of Canada Conference in Toronto. We quickly became friends and have stayed in touch since. We’re roomies for the next one, #besties. As you already know, Jen is all about living simply, eating clean, and the homemade. I love that. But if I’m honest, I’m only one of those three things that makes Jen awesome. I’m all about homemade food and drinks! One of my all-time favourite things to do is share good food and home brewed beer/cider with my family and friends. But, I’m not above eating a whole bag of Lays BBQ chips or box of Oreo’s. I love Oreo’s.
Apparently, one of the upcoming food trends in 2017 is the resurgence of the humble sardine. Don’t believe me? Do a google search; I dare you. Also, Jen and I are totally trendsetters, so we aren’t wrong, right Jen? Anyway, I have a feeling our recipes are set to lead the sardine bandwagon. I promise it’s not as packed as you might think. See what I did there?
I’m not going to lie; sardines are one fishy fish. These little guys pack a huge punch of ocean flavour. They’re no sea bass or tilapia that’s for sure. These guys smell and taste exactly like what you’d expect, fish. Depending on your tolerance to that flavour, this can be a good or bad thing. For me, I sorta hate seafood that tastes overly fishy. It’s a dreadful thing. However, sardines are one of the healthiest and sustainable fish you can consume, so it’s worth it to me to try and like them. Listen, They are low in the food chain. Meaning, they eat plankton (that’s a good thing), so they don’t acquire dirty metals, unlike tuna. They’re also packed with nutrition. In 1 can(84g) of Sardines, there’s 17g of protein, 25% of your daily calcium needs; they’re full of vital omega-3s and a good portion of Vitamin B12. So yeah, they’re worth eating if you can find a way to get over their flavour.
One of the things I take great delight in is taking cheap ingredients and turn them into something awesome. I consider it a challenge. For this recipe I stuck to what I had on hand in my pantry. Basically, I treated my kitchen like a giant Chopped box. Unfortunately, this recipe says a lot about what I stock in my pantry, it isn’t simple. Please don’t judge me. Like I said before, I’m only one third of the things that make Jen so fearsome. When we first talked about doing sardine themed posts for each other’s site I knew I was going to make a fish cakes. It’s one of the easiest ways to transform sardines or any seafood you’ve never encountered before, into something special. Making a fish cake out of sardines is a great way to heighten its potential and a fantastic way to feed a crowd. I’m happy to report I was successful in taking this undesirable ingredient and make it into something absolutely delicious. Ask my sister, she tried them.