dersa

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

Boulettes de sardines (sardine fishcakes)

sardine fillets

tomato, grated (optional)

parsley

tbsp chopped coriander

semolina

oil,

(optional)

garlic cloves, roughly chopped

red chilli, deseeded and roughly chopped

tsp cumin

paprika

cayenne pepper

tbsp extra virgin olive oil

Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.

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.

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.

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Boulettes de sardines (sardine fish...

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The most viewed dersa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Boulettes de sardines (sardine fish...

The most viewed dersa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine