Step 1

Prepare your vegetables. Mince or grate the garlic, mince the red onion, shred the carrots, and finely chop the fresh cilantro (stems included here!)

Step 2

In a large bowl, add the drained and rinsed cannellini beans and the canned sardines.

Step 3

Mash together the beans and sardines until a slightly chunky paste is formed, then whisk in the egg.

Step 4

Add all the remaining ingredients (except the oil) - the prepared garlic, onion, carrots, cilantro, as well as the chickpea flour, salt, and black pepper.

Step 5

Mix this until well combined.

Step 6

Form the mixture into 12 patties and set on a plate or tray.

Step 7

Bring a skillet to medium-high heat. When hot, add 2-3 Tablespoons of oil. You want enough to fully coat the bottom of the pan. Add 3-4 sardine cakes to the hot oil and cook for 2-3 minutes on each side, or until they’ve developed some nice browning. Continue cooking in batches until you’ve cooked all the sardine cakes! See below for oven instructions.

Step 8

Top with a bit of fresh cilantro and serve with a creamy sauce such as yogurt, sour cream, tzatziki, or tahini sauce.