Sardine patties

Name: Sardine patties
Yield: 35
Ingredients: 15 small sardine fillets (approximately 480g) or 4 x 120g cans sardines; 1 small onion; 100g breadcrumbs; 40.00 ml currants or raisins; 40g pine nut; Large handful mint leaves, nely chopped; Large handful flat-leaf parsley leaves, nely chopped; 1 heaped tsp salt and a good twist of freshly ground black pepper; 60ml white wine; 60ml olive oil; Sunflower oil, to fry

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A less confronting way to eat sardines by UK restauranteurs Katie and Giancarlo Caldesi inspired by a summer spent in Italy while researching their latest book, Sicily : recipes from an Italian island.

15 small sardine fillets (approximately 480g) or 4 x 120g cans sardines
1 small onion
1 1/4 cups (100g) fresh gluten-free or wheat breadcrumbs
2 tbs currants or raisins
1/4 cup (40g) pine nuts
Large handful mint leaves, nely chopped
Large handful flat-leaf parsley leaves, nely chopped
1 heaped tsp salt and a good twist of freshly ground black pepper
1/4 cup (60ml) white wine or sweet Marsala
1/4 cup (60ml) extra virgin olive oil
Sunflower oil, to fry

Method

1.

Cut the fresh of the fresh sardines into small pieces no bigger than 5mm, discarding the spines and heads.
2.

If using canned, drain and roughly mash with a fork. Combine the sardines with the rest of the ingredients, except sunflower oil.
3.

Test the flavour of the patties by making just one to begin with. Form the mixture into a ball in your hands, approximately 3cm diameter.
4.

Heat sunflower oil in a frypan over medium heat. Flatten patty slightly and fry, turning halfway, for 8-10 minutes until golden and cooked through.
5.

Taste and adjust the seasoning of the remaining mixture as necessary. Roll remaining mixture into 3cm balls, then in batches, cook remaining patties until golden and cooked through.