Boulettes de sardines (sardine fishcakes)
Rustle up these spicy sardine fishcakes for lunch. Easy to make, they take under 30 minutes from prep to plate and pair well with a crisp salad
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 500g sardine fillets
- 1medium tomato, grated (optional)
- 1tbsp chopped parsley
- 1tbsp chopped coriander
- 70g semolina or flour, for dusting
- 100ml oil, for frying
- salad, to serve (optional)
- 6garlic cloves, roughly chopped
- 1small red chilli, deseeded and roughly chopped
- 1tsp ground cumin
- 1tsp paprika
- ½tsp cayenne pepper
- 2tbsp extra virgin olive oil
Instructions
Step 1
Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.Step 2
Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.Step 3
Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.