Of which 0 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin C (lemon)
Allergens fish
Sardine pâté with lemon and parsley
One can, one fork, five minutes, and your protein is ready.
Ingredients
- 1 can of sardines in olive oil, drained (90 g / 3¼ oz) — save a little of the oil
- ½ lemon, juice only (15 g / ½ oz)
- 1 tbsp chopped fresh parsley (3 g)
- black pepper, to taste
Method
- Drain the sardines well, saving a spoonful of the oil from the can.
- Mash the sardines with a fork in a bowl until broken into small pieces.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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