Sardine Fritters

A recipe inspired by an article in Cuisine Magazine, issue 176 of May 2016, page 38, and accepted with thanks to creatrix Ginny Grant. Her original creation used mussels, but I do not particularly like mussels so I used sardines instead. This recipe could work just as well with tuna chunks, or salmon, or smoked oysters, or, indeed, with a can or two of any tinned fish or seafood.


1 cup plain flour.

1 tsp baking powder.

½ tsp paprika.

Salt to taste.

1 cup vegetable or chicken stock.

2 tins sild sardines complete with olive oil.

2 eggs.

2 spring onions, finely chopped.

¼ cup parsley.

Olive oil for frying.


Sift the flour, baking powder, paprika and salt together in a bowl. In a second bowl, beat together the stock, sardines and the eggs. When ready, whisk the dry ingredients into the sardine mixture until a smooth paste is achieved. Whisk in the herbs, cover and allow to sit in a cool place for at least an hour.


Heat the oil in a pan over a medium flame and drop or pour gobbets of mixture onto the surface. Fry for 2-3 minutes each side until cooked right through. Remove from the pan and keep warm until all the mixture is used up. Serve with a crisp salad and a warm seafood sauce.

Yields: 8-10 patties.

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