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Boulettes de sardines (sardine fishcakes)

Three sardine fishcakes with lettuce

Boulettes de sardines (sardine fishcakes)

Name: Boulettes de sardines (sardine fishcakes)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 4 (makes 8 fishcakes)
Ingredients: 500g sardine fillets; 1 medium tomato grated (optional); 1 tbsp chopped parsley; 1 tbsp chopped coriander; 70g semolina or flour, for dusting; 100ml oil for frying; salad to serve (optional); 6 garlic cloves roughly chopped; 1 small red chilli deseeded and roughly chopped; 1 tsp ground cumin; 1 tsp paprika; ½ tsp cayenne pepper; 2 tbsp extra virgin olive oil

Tarik Abdeladim

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Serves 4 (makes 8 fishcakes)

Easy

Prep: 15 mins

Cook: 12 mins

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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

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Ingredients

Nutrition

Units:

MetricUS

500g sardine

fillets
1 medium tomato

grated (optional)
1 tbsp chopped parsley
1 tbsp chopped coriander
70g semolina

or flour, for dusting
100ml oil

for frying
salad

to serve (optional)

For the dersa (Algerian chilli paste)

6 garlic cloves

roughly chopped
1 small red chilli

deseeded and roughly chopped
1 tsp ground cumin
1 tsp paprika
½ tsp cayenne pepper
2 tbsp extra virgin olive oil

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Nutrition: Per serving

kcal385
fat24g
saturates4g
carbs14g
sugars0.4g
fibre1g
protein28g
salt0.7g

Method

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.

Recipe from Good Food magazine, January 2022

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