These little sardine cakes are packed with so many wonderful nutrients that support mood and cognitive health!

• The sardines provide omega-3 and vitamin D

• The egg yolks provide omega-3, vitamin D and choline

• The herbs provide wonderful anti-oxidants

All of these are wonderful for mood and cognitive health!

Best of all: this recipe is super easy and ready in 10 minutes!

For the sardine cakes, I used:

• 2 tins of fish4ever sardines in Moroccan sauce and 1 tin of sardines in lemon olive oil. You can use any type of canned sardines here (just opt for sardines in brine or olive oil). If you’re not using the fish4ever sardines in Moroccan sauce, you’ll have to add a few more ingredients*

• 1 large egg (I used 2 egg yolks because of an egg white intolerance - both work but the entire egg works better)

• 1/4 cup finely chopped dill

• 1/4 cup finely chopped coriander (use parsley if you don’t like coriander)

• handful finely chopped spring onions

• 1 garlic clove (or some dried garlic)

• salt and white pepper to taste

• a mix of spices - in keeping with the Moroccan theme, I added a mix of spices commonly used in Moroccan cuisine: 3 tsp cinnamon and 1 tsp each of ginger, cumin, and paprika.

• optional: 2 tbsp. hemp seeds

• optional: 1 tbsp. tapioca or buckwheat flour, or psyllium husk (for low carb). If your mixture is very wet, you may need this for binding.

*add a handful of plumped raisins (hydrate in hot water for a few minutes), 1-2 tbsp. of tomato purée and a handful of slivered almonds (optional).

For the preserved lemon sauce, I mixed in a food processor:

• Eaten alive preserved lemon

• My omega-3 mayo (see recipe here)

• A bit of dill

That’s it! Easy, right?