How To Make Boulettes de sardines (sardine fishcakes)
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Serves:
Ingredients
- 2 cans of sardines in oil, drained
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
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In a large bowl, mash the sardines with a fork. Add breadcrumbs, parsley, garlic, onion, lemon zest, mustard, paprika, salt, and pepper. Mix well until combined.
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Shape the mixture into small round patties about 2 inches in diameter. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
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Dip each fishcake first into the flour, then into the beaten eggs, and finally into the breadcrumbs, pressing lightly to adhere.
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Heat vegetable oil in a large skillet over medium heat. Fry the fishcakes in batches for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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Serve the sardine fishcakes hot with lemon wedges for squeezing.
Nutrition
- Calories : 274kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 116mg
- Sodium : 462mg
- Total Carbohydrates : 13g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 21g
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