Sardine Croquettes with White Bean and Tomato Confit Salad | RICARDO

Ingredients

• 1 can (100 g) boneless sardines (see note)
• 1 cup (250 ml) plain mashed potatoes, cold
• 1 egg, lightly beaten
• 2 tbsp bread crumbs
• 1/4 cup (60 ml) vegetable oil, for frying
• 2 tbsp (30 ml) white wine vinegar
• 2 tbsp (30 ml) olive oil
• 1 small shallot, finely chopped
• 1/3 cup (10 g) fresh parsley leaves or small lettuce leaves
• 1 can (19 oz / 540 ml) white kidney beans, rinsed and drained
• 1 recipe Canned-Tomato Confit, cut tomatoes into pieces if desired