About This Dish
A beloved Moroccan street food that transforms humble sardines into crispy, herb-packed fish balls. Fresh sardines are filleted, minced, and mixed with cumin, paprika, cilantro, and bread crumbs, then shaped into balls and fried until golden. They are a staple of the Casablanca street food scene and coastal restaurants. Sardine balls showcase the Moroccan talent for making extraordinary dishes from the most affordable ingredients. Served with a squeeze of lemon and spicy harissa sauce, they are both a popular snack and a satisfying main course.
Ingredients
- 500 g Fresh sardines, filleted and minced
- 3 tbsp Bread crumbs
- 1 Egg
- 3 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- to taste Salt and pepper
- for shallow frying Oil for frying
- for serving Lemon wedges
Instructions
- 1
Mix minced sardines with bread crumbs, egg, herbs, garlic, and spices.
- 2
Shape into walnut-sized balls. Refrigerate 15 minutes to firm up.
- 3
Shallow-fry in oil until golden on all sides, about 4-5 minutes.
- 4
Drain on paper towels. Serve hot with lemon wedges and harissa.
Tips & Tricks
- Remove all bones when filleting sardines — even small ones.
- Chilling the mixture helps the balls hold together during frying.
- Can also be baked at 200C for a healthier version.