• 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)


  • 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.

Goes well with


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