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
Prep:15 mins
Serves 4 (makes 8 fishcakes)
500g sardine fillets1 medium tomato, grated (optional)1 tbsp chopped parsley1 tbsp chopped coriander70g semolina or flour, for dusting100ml oil, for fryingsalad, to serve (optional)
STEP 1Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.STEP 2Chop 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 3Shape 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.
