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Three sardine fishcakes with lettuce

Boulettes de sardines (sardine fishcakes)

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (makes 8 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

Nutrition: Per serving
NutrientUnit
kcal385
fat24g
saturates4g
carbs14g
sugars0.4g
fibre1g
protein28g
salt0.7g
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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)

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

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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