The sardines get filleted and chopped fine with a knife — not a blender, too smooth. Mixed with chermoula spices, shaped into patties, fried in olive oil until crispy outside and soft in the middle.
The kitchen smells like the sea and cumin. Eaten in bread with sliced tomato and raw onion.
Sardine kefta
500g sardines, filleteda handful coriander, chopped2 cloves garlic, minced1 tsp cumin½ tsp paprika1 egg2 tbsp breadcrumbsolive oilsalt and pepper
Chop fillets finely with a knife. Mix with coriander, garlic, spices, egg, breadcrumbs. Shape into flat patties. Fry in olive oil, a few minutes each side until golden.