Why This Supports Joints & Mobility

• Sardines provide EPA and DHA, which help regulate inflammatory mediators involved in joint discomfort.
• White cabbage is rich in sulphur-containing compounds that support connective tissue matrix integrity and detoxification pathways.
• Oats provide beta-glucan fibre that improves glycaemic control. Reducing glucose spikes helps limit glycation of collagen fibres.
• Dill contributes antioxidant compounds and supports digestive function, which indirectly influences inflammatory tone.
• This dish supports inflammatory balance and connective tissue protection in a novel format.

Ingredients (Serves 2–3)

1 tin sardines, mashed
100g finely shredded white cabbage
1 egg
60g rolled oats
1 tbsp olive oil
100g natural yoghurt
1 tbsp chopped dill
Juice of ½ lemon
Black pepper

Method

In a bowl, combine mashed sardines, cabbage, egg and oats. Mix thoroughly and allow to rest for 5 minutes so the oats soften slightly.

Heat olive oil in a non-stick pan over medium heat. Spoon the mixture into small rounds and flatten slightly.

Cook for 3–4 minutes on each side until golden and firm.

Mix yoghurt with dill and lemon juice.

Serve the oatcakes warm with a generous spoon of dill yoghurt.