Allotment salad
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Boulettes de sardines (sardine fishcakes)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes 8 fishcakes)
Skip to ingredients
For the dersa (Algerian chilli paste)
- 6 garlic clovesroughly chopped
- 1 small red chillideseeded and roughly chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal385
- fat24g
- saturates4g
- carbs14g
- sugars0.4g
- fibre1g
- protein28g
- salt0.7g
Method
step 1
Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
step 2
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.step 3
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.
