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Crisp-edged sardine kefta patties, warmly spiced with cumin, coriander, paprika and preserved lemon, served with lemony couscous and a juicy charred pepper, tomato and herb salad.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Run your fingers over the sardine fillets and remove any remaining pin bones. Pat the fish dry, then chop it finely with a knife rather than blending it; a slightly textured mixture makes the patties more succulent.
Combine the chopped sardines, breadcrumbs, egg, garlic, preserved lemon, coriander, parsley, cumin, ground coriander, smoked paprika, chilli flakes, salt and pepper. Mix firmly until tacky. Divide into 8 and shape into patties about 2 cm thick. Chill while preparing the remaining elements.
Timer available in cooking mode · 10 min
Put the couscous, lemon zest, a pinch of salt and 1 tablespoon oil in a heatproof bowl. Pour over the boiling water, cover tightly and leave to stand.
Timer available in cooking mode · 5 min
Place the tomatoes, red onion, coriander and parsley in a serving bowl. Keep the lemon juice, oil and salt aside until the peppers are ready so the salad stays juicy and fresh.
Step by step
Heat a barbecue or indoor cast-iron griddle to high. Brush the pepper halves lightly with oil and cook skin-side down until blackened in patches and softened, turning once, about 8 to 10 minutes. Transfer to a bowl and cover for 5 minutes, then peel away any loose blackened skin and slice.
Timer available in cooking mode · 10 min
Add the sliced peppers to the tomato mixture. Dress with 1 tablespoon lemon juice, 1 tablespoon oil and a pinch of salt, then toss gently. Fluff the couscous with a fork and taste for lemon and seasoning.
Lower the barbecue or griddle to medium-high, or heat a large non-stick frying pan with the remaining oil. Brush the patties lightly with oil and cook for 3 to 4 minutes on each side until deeply browned at the edges and opaque all the way through. Avoid moving them until the first side has formed a crust. Cook in batches if needed.
Timer available in cooking mode · 8 min
Spoon lemony couscous onto four plates, arrange two sardine kefta patties alongside each portion and finish with the roasted pepper and tomato salad. Serve immediately. For a gluten-free version, replace both the couscous and breadcrumbs with cooked quinoa and gluten-free breadcrumbs.
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