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Sardine Balls with Oregano

4

Portions

60

Ηands on

This is not a recipe that one will cook on a weekday after getting home from work, but more of a challenge to undertake when you have plenty of time for cooking. Guests (even the ones who don’t love sardines) will highly appreciate this dish, where the characteristic flavor of the sardines is paired with a good dose of both dried and fresh herbs.

 

Preparation


Put the little pieces of fish in a bowl, add the rest of the ingredients and mix well using your hands. You might need to adjust the quantity of flour and use more than one cup, as the right proportion depends on the liquids of the fish, onions, and tomatoes. The result should be a sticky mass, easy to shape in dense balls. The smaller the ingredients are chopped, the better they will blend together. Let the mixture rest in the fridge for a couple of hours.

 

Cooking


Shape a sardine ball with your hands, then roll it in flour to give it a good coating. Do the same with the rest of the balls. Pour the oil into a pan on medium heat. The oil should be hot, but not smoking. Add the first portion of balls (about 8) to the pan, sear them from one side and then flip them over. This will take 4-5 mins. When cooked, drain on kitchen paper and continue with the next portion. Serve warm and season with fresh lemon. Enjoy!

Ingredients


700g fresh sardines, cleaned and cut into small pieces, heads discarded

2 cups ripe tomatoes, peeled and diced
1 cup onions, coarsely grated
1 cup fresh mint leaves, chopped
1 cup all-purpose flour
Zest of an unwaxed lemon
3 tsps Greek Oregano
Sea salt & pepper
Some extra flour for the cooking
Sunflower or canola oil for searing 

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