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.
Ingredients.
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.
Preparation.
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.
Method.
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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