Sicilian Sardine Patties

Cook Time 45 minutes

Servings 4


Extra virgin olive oil for shallow frying 

4 x 110g cans of sardines, drained well 

1 small onion, grated 

40g pinenuts 

50g currants, soaked for 15 minutes then drained

Zest 1 lemon plus lemon wedges to serve 

2 sprigs each of mint and parsley, finely chopped

1 egg

1 cup fresh breadcrumbs 

4 tbsp freshly grated parmesan

Salt and pepper


Place the sardines into a bowl a large bowl and use a fork to break them up. Add the onion, pinenuts, currants, zest, egg, herbs, breadcrumbs, parmesan, and salt and pepper, and combine well.

Use a tablespoon measure as a guide to form balls and place them on a tray lined with baking paper. These can be cooked straight away but ideally chill in the fridge for 1 hour. 

Heat oil in a fry pan over a medium heat. Add the sardine balls and gently press down with a fork to form patties. Fry for a minute on each side until golden. Drain on paper towel. Serve with lemon wedges on the side. 


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