Algerian-Style Sardine Fishcakes (Boulettes de Sardines)

Name: Algerian-Style Sardine Fishcakes (Boulettes de Sardines)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 500 g sardine fillets; 1 medium tomato grated; 6 clove garlic roughly chopped; 1 small red chilli deseeded and roughly chopped; 70 g semolina or flour, for dusting; 2 tbsp extra-virgin olive oil; 100 ml oil for frying; 1 tbsp chopped parsley; 1 tbsp chopped coriander; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp cayenne pepper; 1 serving salad, to serve

These flavorful Algerian-style sardine fishcakes are packed with a spicy 'dersa' paste and fresh herbs. Perfectly golden and crispy on the outside, they make a wonderful light lunch or appetizer when served with a fresh salad.

Servings4 Portions

Prep Time15 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

sardine fillets
500 g
medium tomato grated
1
garlic roughly chopped
6 clove
small red chilli deseeded and roughly chopped
1
semolina or flour, for dusting
70 g
extra-virgin olive oil
2 tbsp
oil for frying
100 ml
chopped parsley
1 tbsp
chopped coriander
1 tbsp
ground cumin
1 tsp
paprika
1 tsp
cayenne pepper
0.5 tsp
salad, to serve
1 serving

Step-by-Step Instructions

Prepare the dersa paste: Using a pestle and mortar, grind the garlic, red chili, ground cumin, paprika, and cayenne pepper into a rough paste. Stir in the extra-virgin olive oil to combine.

Prepare the fish mixture: Finely chop the sardine fillets into small chunks and place them in a large bowl. Add the grated tomato, chopped parsley, chopped coriander, the prepared dersa paste, and a pinch of sea salt and black pepper. Mix well; the mixture will be quite wet.

Shape and coat: Divide the mixture into small portions (about 50g each) and shape them into patties. Dust each fishcake generously with semolina or flour, shaking off any excess.

Fry: Heat the frying oil in a non-stick frying pan over medium-high heat. Fry the fishcakes for about 3 minutes on each side until they are golden brown and crispy.

Serve: Drain on paper towels and serve two or three fishcakes per person alongside a fresh green salad.