Sardine Keftedes - A perfect summer appetiser

Sardine Keftedes is the perfect appetiser to enjoy in the summer and is accompanied by ouzo.

Materials for six servings:

1 kilo of sardines
One egg
One small tomato, grated
15g of brown spring onion, finely chopped
1 tsp. chopped parsley
1 tsp. chopped dill
1 tsp. all-purpose flour
2 tsp. breadcrumbs
½ lemon, the zest
1 tsp. coarse salt
1/3 tsp. black pepper

Procedure

Step 1

Remove the heads, entrails, and central bone from the sardines. Coarsely chop the fillets and mix with the rest of the ingredients. The mixture should be soft but not too mushy. If it is too watery, add a little more breadcrumbs.

Step 2

Put plenty of sunflower oil in a frying pan over medium-high heat. As soon as it heats up, take spoonfuls of the mixture and fry on both sides until golden brown.

Step 3

Dry on kitchen paper and sprinkle with vinegar only before serving.

Grigoris Helmis is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Hummus with eggplants and sweet and sour summer fruits.