Moroccan Sardine Kefta

Step 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.

Step 2

Mince the onion into pieces smaller than a grain of rice—about pencil-tip dots—until you have roughly 3 tablespoons of onion.

Step 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.

Step 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.

Step 5

Add the minced onion, minced garlic, chopped cilantro, ground cumin, paprika, and breadcrumbs to the bowl with the flaked sardines.

Step 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.

Step 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.

Step 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.

Step 9

Carefully lay the 8 sardine patties in the hot oil in a single layer—they should sizzle loudly on contact.

Step 10

Cook without moving the patties for 3 to 4 minutes, until the undersides turn the color of warm honey with darker edges.

Step 11

Using a thin metal spatula, carefully flip each patty to the other side, working quickly so the oil stays hot.

Step 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.

Step 13

Transfer the cooked patties to a clean plate lined with paper towels to drain excess oil, about 1 minute.