Sardine fishcakes

• sardine↗500g g

  fillet

• tomato1 medium

  grated (optional)

• parsley↗1 tbsp chopped tbsp

  chopped

• coriander↗1 tbsp chopped tbsp

  chopped

• semolina↗70g g

  or flour, for coating

• oil↗100ml ml

  for frying

• lettuce↗

  for serving (optional)

• garlic cloves↗6

  coarsely chopped

• red chili pepper↗1 small

  seedless, coarsely chopped

• ground cumin↗1 tsp tsp
• paprika↗1 tsp tsp
• cayenne pepper↗½ tsp tsp
• extra virgin olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Using a mortar and pestle, crush all the ingredients for the dulse into a coarse paste.

2. 2

   Cut the sardine fillets into small pieces and place them in a large bowl. Add the tomato (if using), herbs, dulse, and ¼ tsp sea salt and black pepper, mix well. The mixture will be quite moist.

3. 3

   Form the mixture into small fish cakes (about 50 g each) and coat them generously in semolina or flour. Heat the oil in a non‑stick pan over medium‑high heat, then fry the cakes on both sides for about 3 minutes until golden‑brown. Serve two‑three cakes per person with salad, if desired.