Sicilian Sardine Patties
Cook Time 45 minutes
Servings 4
Ingredients
Extra virgin olive oil for shallow frying
4 x 110g cans of sardines, drained well
1 small onion, grated
40g pinenuts
50g currants, soaked for 15 minutes then drained
Zest 1 lemon plus lemon wedges to serve
2 sprigs each of mint and parsley, finely chopped
1 egg
1 cup fresh breadcrumbs
4 tbsp freshly grated parmesan
Salt and pepper
Method
Place the sardines into a bowl a large bowl and use a fork to break them up. Add the onion, pinenuts, currants, zest, egg, herbs, breadcrumbs, parmesan, and salt and pepper, and combine well.
Use a tablespoon measure as a guide to form balls and place them on a tray lined with baking paper. These can be cooked straight away but ideally chill in the fridge for 1 hour.
Heat oil in a fry pan over a medium heat. Add the sardine balls and gently press down with a fork to form patties. Fry for a minute on each side until golden. Drain on paper towel. Serve with lemon wedges on the side.