Ingredients
1 Tin of Sardines in spring water
Flour
Egg
1 No Fuss Pyramid Mat
Method
1. Drain and rinse the sardines.
2.Using a fork, mash the sardines until they have broken up.
3.Add one egg and mix
4. Add flour until you have a paste consistency. The amount
of flour depends on the egg size you have used . Add it
slowly until the mixture comes away cleanly from the
bowl sides with a spatula.
5.Spread the mixture across a pyramid mat.
6.Top tip place your mat on a baking tray it makes it much
easier to handle.
7.Pre-heat oven to 180 Degrees Celsius
8. Place the baking tray in oven for approx 10 mins until the
edges and excess on mat start to crisp- leave to cool then
simply turn out and store ready for use.
9. Can be frozen up to 6 months
