Canned sardines cake
Ingredients (serves 1)
- 60 g skimmed milk (lactose free in case of intolerance)
- 1 egg white
- 50 g canned sardines
- 50 g potato
- 50 g carrot
- 20 g spring onion
- 8 g extra virgin olive oil
- For the pumpkin sauce:
- 100 g pumpkin
- 10 g extra virgin olive oil
- 10 g almond paste
- Salt (restrict in case of hypertension and/or fluid reten-tion)
Method
- 1. Wash, peel and chop the potato, carrot and spring onion.
- 2. Boil the potato and vegetables or cook them in the microwave, in a covered microwaveable container at maximum power until tender. Set aside.
- 3. Place the sardines and the milk in a tall con-tainer and blend until obtaining a homogene-ous texture. Add the cooked potato and vegeta-bles. Blend all together until obtaining a ho-mogeneous texture.
- 4. Pour the mixture in a microwave-safe mold and cook at maximum power for three or four minutes, until the cake is completely set.
- 5. Remove from the mold and set aside at room temperature.
- 6. For the sauce, peel the pumpkin and cut into dices. Boil until very tender.
- 7. Strain and blend together with the olive oil and almond paste. Add liquid until ob-taining a sauce-like texture. Season with salt to taste.
- 8. Serve the pudding with the sauce.
