Lifestyle & Food : Quick and simple sardine patties

September 11, 2017
Sardine Patties
A tin of sardine.


With hurricanes Irma, Jose and Katia causing fear and damages, it is obvious that this will be a very active hurricane season. Although many issues come with these systems, food is still very important. This week, we want to share a recipe that incorporates sardine, one of the many items we turn to during a hurricane. So have some fun making this sardine pattie dish with this recipe, courtesy of



1lb fresh sardines, gutted

1 slice white bread

1 large garlic clove, crushed

2 tablespoons chopped parsley

Pinch of paprika

2 large eggs, lightly beaten

4 tablespoons plain (all-purpose) flour, plus extra, for dusting

oil, for brushing

Lemon wedges, to serve


1. Using a sharp knife, slice each sardine up along the middle into two neat fillets, and scrape the flesh away from the skins. Using tweezers, remove as many bones as possible, then roughly chop the sardines and place in a bowl.

2. Put the bread in a food processor and blend into fine breadcrumbs, or chop finely by hand. Add to the fish the garlic, parsley, paprika, egg, flour and a little salt, and mix together well. With lightly floured hands, form the mixture into six balls and sit them on a plate. Cover and refrigerate for 30 minutes.

3. Preheat a frying pan or a barbecue grill plate. Add a little oil to the pan or brush the grill with a little oil, then add the fish balls and flatten them out slightly into a pattie shape. Cook for four to five minutes on each side, or until golden brown and cooked through. Serve at once with the lemon wedges.

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