Portuguese Sardine Fritters

Karen Chan

Ingredients:

Serves:10-12 pieces

  • 110g Safcol Sardines in Springwater, drained
  • 200g mashed potatoes
  • 1/2 cup chopped parsley (flat or frilly leaf parsley works well)
  • 1 large or 2 small shallots, finely diced
  • 1 egg
  • 1/4 tsp salt
  • Oil for deep frying

To Serve

  • Side salad
  • Wedge of lemon
  • Tartare sauce

Method:

  1. In a mixing bowl, gently breakup sardines, and then add remaining ingredients and mix to combine. Place in the fridge for 30 minutes to chill and firm up.
  2. Heat a pot with 3cm-deep oil on low heat.
  3. When the oil is ready for frying, scoop out 2tsp of the fritter mix and shape into a ball. Gently drop the fritter into the oil. Repeat with remaining fritter mix.
  4. Fry until golden brown.
  5. Serve as finger food, or with salad for a light meal.

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