Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by draining the canned sardines and placing them in a mixing bowl. Use a fork to thoroughly mash the sardines together with one hard-boiled egg until you achieve a smooth consistency. This should take about 2 minutes.
- Next, add 1/4 cup of rolled oats, 1/4 cup of low-sodium chicken broth, and 1/2 teaspoon of dried parsley to the mashed sardines and egg. Stir the mixture well for about 1-2 minutes until everything is evenly combined and forms a cohesive batch.
- Allow the mixture to sit for 5 minutes in the bowl to let the rolled oats absorb the moisture from the chicken broth.
- With wet hands, scoop out small amounts of the mixture to roll into bite-sized balls, roughly the size of a tablespoon. Aim for uniformity to ensure even firmness in your Sardine and Egg Nibbles.
- Place the tray of nibbles in the refrigerator for at least 30 minutes to allow them to firm up.
Nutrition
Notes
Store the nibbles in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
