- 450 g (1 lb) sardines, gutted
- 1 thick slice of white bread, crusts removed
- 1 large garlic clove, crushed
- 2 tablespoons chopped parsley
- pinch of ground cumin
- pinch of ground paprika
- 2 large eggs, lightly beaten
- 40 g (⅓ cup) plain (all-purpose) flour, plus a little extra, for dusting
- 3–4 tablespoons oil
- lemon wedges, for serving
- herring, mackerel
1. Cut each sardine into two fillets and remove the flesh from the skins. Remove as many of the bones as possible using tweezers. Roughly chop the flesh and put in a bowl.
2. Put the bread in a food processor and whiz to fine breadcrumbs or chop finely by hand. Add the fish, garlic, parsley, cumin, paprika, beaten egg and flour and process until roughly combined. Season with salt and mix. With lightly floured hands, form the mixture into six balls and place on a plate. Cover and chill in the fridge for 30 minutes before cooking.
3. Heat the oil in a large frying pan and, when hot, add three of the balls of mixture. Once in the pan flatten them out slightly to a patty shape. Cook for 4–5 minutes on each side, or until golden brown and cooked through. Drain on crumpled paper towels and keep warm. Repeat with the rest of the balls, adding more oil if necessary. Serve with the lemon wedges.
- Course - Dinner
- Occasion - Barbecue, Family meals