SARDINE DOG CAKE
3 x 120g tins of Sardine – any type although the ones in Tomato work well.
3 x Medium Eggs – you can put the shell in too.
9 x Heaped Desert Spoons of Self Raising Flour.
1 x Clove Garlic – optional.
Put the sardines and eggs into a blender and sift in the flour. Add Garlic if using.
Give it all a good mix until you get the consistency of a cake mixture.
Pour in to lined baking trays.
Cook for about 20 minutes at 150 degrees or Gas 2 – the cooking time will depend very much on the depth of your trays, so keep an eye on them.
Place on a cooling tray and then cut in to treat size pieces.
These treats freeze well and defrost quickly.
The sardines can be substituted with mashed carrot and also swede and brussels, the dogs loved both.
2 x tins of Tuna in oil
2 x Eggs
160g Plain or Wholemeal Flour
1 x Clove Garlic
Mix the tuna add eggs, flour and garlic.
Mix all in to a thick paste.
Spread on to a large plate.
Microwave for 4 minutes, turnover and cook for another minute.
Cool and cut in to treat size pieces.
Recipes supplied by Sandra Hammond of Just-So'Rosettes