NUTRITION

SERVINGS

INGREDIENTS

1 tin sardines in water

0.5 cup cooked kasha

1 large egg

0 tbsp hemp hearts

2 tbsp yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

2 cup kale

1 tsp lemon juice

0.25 cup plain Greek yogurt

1 oz feta cheese

PREPARATION

• 1

  In a medium bowl, mash the drained sardines with a fork until finely flaked.

• 2

  Stir in the cooked kasha, large egg, hemp hearts, finely diced yellow onion, and half of the sea salt and black pepper until well combined.

• 3

  Form the mixture into two or three thick patties, pressing firmly together to ensure they hold their shape during cooking.

• 4

  Heat half of the olive oil in a non-stick skillet over medium heat and sear the cutlets for 4-5 minutes per side until a deep golden-brown crust forms.

• 5

  Remove the cutlets from the pan and set aside; add the remaining oil to the same skillet.

• 6

  Add the minced garlic and kale to the pan, sautéing for 3-4 minutes until the greens are wilted and tender.

• 7

  Season the greens with the remaining salt, pepper, and lemon juice.

• 8

  Plate the sautéed greens, top with the crispy kasha cutlets, and garnish with a dollop of Greek yogurt and crumbled feta cheese.