Boulettes de sardines (my grandma’s sardine fishcakes)

SERVES 4 (makes 8 fishcakes) PREP 15 mins COOK 12 mins EASY

500g sardine fillets

1 medium tomato, grated (optional) 1 tbsp chopped parsley

1 tbsp chopped coriander

70g semolina or flour, for dusting 100ml oil, for frying salad, to serve (optional)

For the dersa (Algerian chilli paste) 6 garlic cloves, roughly chopped 1 small red chilli, deseeded and

roughly chopped

1 tsp ground cumin

1 tsp paprika

½ tsp cayenne pepper

2 tbsp extra virgin olive oil

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

2 Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and 1/4 tsp each sea salt and black pepper, and mix well. The mixture will be quite wet. 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.

GOOD TO KNOW omega-3 PER SERVING 385 kcals • fat 24g • saturates 4g • carbs 14g • sugars 0.4g • fibre 1g • protein 28g • salt 0.7g