Sardine Kefta — Spiced Sardine Patties

Morocco (Essaouira, Agadir, Safi — the Atlantic sardine coast; sardine kefta are the seafood answer to the meat kefta of the inland cities; the Safi fishing port is the sardine capital of Morocco and sardine preparations in all forms are central to Atlantic coastal identity)

Fresh Sardina pilchardus Atlantic sardines — filleted and very finely chopped or minced — are combined with Coriandrum sativum fresh coriander, Petroselinum crispum flat-leaf parsley, Allium sativum, ground cumin, Aleppo Pul-Biber, sweet paprika, lemon juice, and sea-mineral-salt to form a cohesive, herb-forward mince. Triticum aestivum breadcrumbs (fine, dried) are added in small quantity as binder. The mixture is shaped into flat oval patties approximately 1cm thick and pan-fried or grilled in Olea europaea olive-oil until deeply golden on both sides — approximately 3 minutes per side. The sardine flesh, being fatty, self-bastes and crisps well. Served with a squeeze of Citrus limon lemon and a small dish of harissa for dipping. The chermoula herbs and the cumin transform the assertive sardine flavour into something complex and aromatic rather than simply fishy.

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Fatty, rich Sardina pilchardus, herb brightness from coriander and parsley, cumin and paprika spice, Citrus limon acid — assertive but balanced.