Moroccan Sardine Kefta
Pan-fried sardine patties spiced with cumin, paprika, and cilantro, inspired by traditional Moroccan kefta. Crispy outside, tender inside—ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 2 cans (3.75 oz each), drained canned sardines in oil
- ¼ cup fresh cilantro, finely chopped
- ½ medium onion, minced
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- 3 tablespoons olive oil
Instructions
- 1
Place the drained sardines in a medium bowl, breaking them apart with a fork into flaked pieces the size of pea halves, about 1 minute of gentle pressing.
- 2
Mince the onion into pieces smaller than a grain of rice—about pencil-tip dots—until you have roughly 3 tablespoons of onion.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, yielding roughly 1 teaspoon.
- 4
Finely chop the cilantro by slicing the leaves lengthwise into thin strips, then crossing those strips with perpendicular cuts until pieces are pencil-tip size.
- 5
Add the minced onion, minced garlic, chopped cilantro, ground cumin, paprika, and breadcrumbs to the bowl with the flaked sardines.
- 6
Mix gently with a fork, stirring in one direction until the ingredients are evenly distributed and the mixture holds together loosely, about 1 minute.
- 7
Divide the mixture into 8 equal portions, then shape each portion between your palms into a small oval patty about the size of a golf ball, roughly 2 inches long and 0.75 inches thick.
- 8
Heat 3 tablespoons of olive oil in a 10-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 9
Carefully lay the 8 sardine patties in the hot oil in a single layer—they should sizzle loudly on contact.
- 10
Cook without moving the patties for 3 to 4 minutes, until the undersides turn the color of warm honey with darker edges.
- 11
Using a thin metal spatula, carefully flip each patty to the other side, working quickly so the oil stays hot.
- 12
Cook the second side for 2 to 3 minutes until it also turns golden-honey colored with darker edges and feels slightly firm when pressed gently.
- 13
Transfer the cooked patties to a clean plate lined with paper towels to drain excess oil, about 1 minute.
Tools you’ll need
- medium mixing bowl
- fork
- cutting board
- chef's knife
- 10-inch nonstick skillet
- thin metal spatula
- paper towels
- plate
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