Anti-Aging Sweet Potato and Sardine Wrap by @lesgourmandisesdeloubna

40 min

4 servings

🥔

500 g

Sweet potato

🥚

2

Eggs

🧀

100 g

Emmental cheese

🧂

Salt

⚫

Pepper

🫙

Turmeric

🌱

Pumpkin seeds

🐟

2 cans

Sardines

🧅

1

Red onion

🌿

Parsley

🌿

Coriander

🍋

0.5

Preserved lemon

🍋

0.5

Lemon juice

🌶️

Smoked chili flakes

🫒

Olive oil

🧀

Cottage cheese

🌶️

Harissa

  1. Grate
    • Sweet potato

    Grate the sweet potato (about 500 g).

  2. Season
    • Sweet potato
    • Salt

    Season with Guérande salt, pepper and turmeric.

  3. Crack
    • Eggs

    Crack in the two eggs.

  4. Add
    • Emmental cheese
    • Eggs

    Add a good amount of grated emmental cheese; the eggs and cheese will bind the patty.

  5. Shape

    Shape the mixture into round patties; this quantity makes 4 patties.

  6. Sprinkle
    • Pumpkin seeds

    Sprinkle pumpkin seeds on top and press down lightly with a spatula.

  7. Bake

    Bake for about 25 minutes at 180°C.

  8. Fill
    • Sardines

    Open one can of sardines, then a second to fill all 4 patties.

  9. Add
    • Red onion
    • Sardines

    Add the chopped red onion to the sardines.

  10. Add
    • Parsley

    Add a good handful of parsley and coriander.

  11. Add
    • Preserved lemon

    Add the preserved lemon.

  12. Add
    • Smoked chili flakes

    Add the smoked chili flakes brought back from Djerba.

  13. Mix
    • Sweet potato
    • Eggs
    • Emmental cheese

    Mix everything together.

  14. Add
    • Olive oil
    • Sardines

    Add a little olive oil to the sardine mixture to make a sardine rillette.

  15. Mix
    • Cottage cheese
    • Harissa
    • Salt

    Mix the cottage cheese with harissa, salt and a little olive oil.

  16. Spread
    • Sardines
    • Preserved lemon
    • Cottage cheese

    Spread the spiced cottage cheese onto a patty, then top with the sardine and preserved lemon filling.

Anti-Aging Sweet Potato and Sardine Wrap by @lesgourmandisesdeloubna

40 min

4 servings

🥔

500 g

Sweet potato

🥚

2

Eggs

🧀

100 g

Emmental cheese

🧂

Salt

⚫

Pepper

🫙

Turmeric

🌱

Pumpkin seeds

🐟

2 cans

Sardines

🧅

1

Red onion

🌿

Parsley

🌿

Coriander

🍋

0.5

Preserved lemon

🍋

0.5

Lemon juice

🌶️

Smoked chili flakes

🫒

Olive oil

🧀

Cottage cheese

🌶️

Harissa

Preparation Steps

  1. Step 1/16

    Grate the sweet potato (about 500 g).

    🥔Sweet potato
    🧀Grater

  2. Step 2/16

    Season with Guérande salt, pepper and turmeric.

    🥔Sweet potato
    🧂Salt
    ⚫Pepper
    🫙Turmeric
    🥣Mixing bowl

  3. Step 3/16

    Crack in the two eggs.

    🥚Eggs
    🥣Mixing bowl

  4. Step 4/16

    Add a good amount of grated emmental cheese; the eggs and cheese will bind the patty.

    🧀Emmental cheese
    🥣Mixing bowl

  5. Step 5/16

    Shape the mixture into round patties; this quantity makes 4 patties.

  6. Step 6/16

    Sprinkle pumpkin seeds on top and press down lightly with a spatula.

    🌱Pumpkin seeds
    🥄Spatula

  7. Step 7/16

    Bake for about 25 minutes at 180°C.

    🍳Baking sheet

  8. Step 8/16

    Open one can of sardines, then a second to fill all 4 patties.

    🐟Sardines
    🥫Can opener
    🥣Mixing bowl

  9. Step 9/16

    Add the chopped red onion to the sardines.

    🧅Red onion
    🔪Knife
    🪵Cutting board

  10. Step 10/16

    Add a good handful of parsley and coriander.

    🌿Parsley
    🌿Coriander
    🔪Knife
    🪵Cutting board

  11. Step 11/16

    Add the preserved lemon.

    🍋Preserved lemon
    🔪Knife
    🪵Cutting board

  12. Step 12/16

    Add the smoked chili flakes brought back from Djerba.

    🌶️Smoked chili flakes

  13. Step 13/16

    Mix everything together.

    🥣Mixing bowl

  14. Step 14/16

    Add a little olive oil to the sardine mixture to make a sardine rillette.

    🫒Olive oil
    🥣Mixing bowl

  15. Step 15/16

    Mix the cottage cheese with harissa, salt and a little olive oil.

    🧀Cottage cheese
    🌶️Harissa
    🧂Salt
    🫒Olive oil
    🥣Mixing bowl

  16. Step 16/16

    Spread the spiced cottage cheese onto a patty, then top with the sardine and preserved lemon filling.

    🐟Sardines
    🍋Preserved lemon
    🥄Spatula

Composition

Ingredients

Types

Vegetables, Eggs, Dairy, Spices, Seeds, Fish, Herbs, Fruit, Condiments, Oil

Ingredients

Sweet potato, Eggs, Emmental cheese, Salt, Pepper, Turmeric, Pumpkin seeds, Sardines, Red onion, Parsley, Coriander, Preserved lemon, Lemon juice, Smoked chili flakes, Olive oil, Cottage cheese, Harissa

Notes

Sweet potato (about one sweet potato, grated), Emmental cheese (grated), Salt (Guérande salt, to taste, for the cottage cheese mix), Pepper (to taste), Turmeric (to taste), Pumpkin seeds (a few, for topping the patties), Sardines (canned), Red onion (sliced/chopped), Parsley (fresh, a handful), Coriander (fresh, a handful), Smoked chili flakes (a few, brought back from Djerba), Olive oil (a drizzle, for the sardine filling)

Allergens

Eggs, Milk, Fish

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free

Calories

310 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 18g, Fat: 17g, Fiber: 2.5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 1.8mg, Sodium: 620mg, Potassium: 450mg, Phosphorus: 280mg

Vitamins

Vitamin A: 550µg, Vitamin D: 4µg, Vitamin B12: 3.5µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

16 steps

Equipments

Utensils

Grater, Mixing bowl, Spatula, Baking sheet, Can opener, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Baked patties (uncomposed) : 3 days (airtight container,refrigerated), Sardine filling : 2 days (airtight container,refrigerated), Assembled wrap : 1 day (airtight container,refrigerated,best eaten fresh)