Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 8 large fresh Sardines (Bela-Olh are particularly good)
- • 1 medium sized Crab
- • 2 Onions
- • 100 grams Carrots
- • 100 grams Leeks
- • 100 grams small Squash
- • 100 grams Eggplant (aubergine)
- • 2 medium Tomatoes
- • 2 cloves of Garlic
- • 2 Eggs
- • 150 grams Corn Bread
- • 8 ounces (2 dl) Tomato Sauce (Passata)
- • 50 grams Breadcrumb
- • 50 grams Flour
- • 1 lemon
- • 8 ounces (2 dl) Extra Virgin Olive Oil
- • 8 ounces (2 dl) Cooking Oil
- • 2 Bay Leaves
- • Chopped Parsley for the Garnish
- =
Directions
Fill a large pot with water, season with salt and pepper and bring to a boil. Add the crab. Bring the water to a boil again and cook for 5 minutes on high heat. Cool and remove all of the crabmeat from the shell. In a frying pan, add the olive oil and add the onions (chopped), garlic, one of the bay leaves, the crumbled corn bread and the crab meat. Fry and mix well. When cooked golden, turn off heat and put aside. On a chopping board, lay out the sardines and chop off the heads. Slice open the sardines, remove the bones and season with lemon juice, salt and pepper. Stuff the sardines with the crab mix from the frying pan. Coat the sardines in flour, dip in the whisked eggs and then dip in the breadcrumbs. Press the sardines slightly to close them and fry in very hot oil. When fully fried, drain them on a paper towel to remove excess oil. Boil and mash the potatoes, adding milk, butter and one egg yolk. Slice the vegetables into thin strips and fry them in very hot oil. Drain on paper towel. Place them in a preheated oven to crisp. On a serving dish, place a mound of mashed potatoes (use a 3 inch diameter metal ring to shape the mound). Place the sardines and the crisped vegetables on top. Heat the tomato sauce (passata) in the frying pan, and then pour the tomato sauce around the edge of the plate, forming a circle. Garnish with chopped parsley and slices of lemon.