One ingredient five ways: Sardines

Grilled Sardine Toasts
Take two cans of sardines, 5-6 slices of toast, 4 tablespoons of tartar sauce, 2 tablespoons of lemon juice, and a handful of black olives. Sprinkle lemon juice on the sardines after taking them out of the can and keep aside. Take the tartar sauce and spread on the toast slices. Arrange on a baking sheet and broil till the sardines become brownish. Garnish with black olive slices to serve.

Sardine Dip
Take 6 cans of sardines and remove the bones. Add one chopped tomato, 2 tablespoons of yoghurt with lemon juice and mix until you have a creamy consistency. Add 1/2 cup mayonnaise, 1/2 cup of any sweet pickle and onion powder to taste. Blend it well. Add pepper flakes and salt as per taste and use as a dip or spread on crackers or bread.

Sardine Curry
Heat 2 tablespoons of oil in a pan and splutter a teaspoon of mustard seeds. Slice 2-3 shallots and sauté well. Add curry leaves, 1/2 teaspoon of red chilli powder and 1/2 teaspoon of curry powder and fry for a while. Add little water and mix well. Season it with salt and pepper. Once the curry is done add the canned sardines gently into the pan. Cook on medium heat for 5 minutes. Serve with steamed rice.

Sardine Salad
Take 2 tablespoons olive oil, 1 teaspoon grated lemon zest, juice of 1 lemon, 1 teaspoon mustard sauce, 1 tablespoon rinsed capers, 2 tablespoons chopped fresh parsley, and 2 finely diced stalks of celery. Combine oil, lemon zest and juice, mustard, capers, parsley, and celery in a bowl. Gently add sardines of 2 cans and season with salt and pepper. Serve on lettuce.

Sardine Fritters
Take 1 can of sardines and drain well. Mix 3-4 tablespoons of flour with salt and pepper. Add egg yolk of one egg and milk to make a smooth batter. Beat well. Separately beat egg whites and fold into batter. Take a sardine on spoon, dip into batter and fry on both sides in [email protected]