Chermoula Sardine Potato Cakes with Preserved-Lemon Salad

Make the salad

Combine the tomatoes, cucumber, red onion, preserved lemon, coriander and parsley in a serving bowl. Add the lemon juice and oil, toss well and set aside so the onion softens and the tomatoes become juicy.

Timer available in cooking mode · 10 min

Mix the cake base

Put the mashed potatoes in a large bowl and check that there are no large lumps. Add the well-drained sardines, egg, gram flour, garlic, chopped herbs, cumin, caraway, paprika, harissa, lemon juice and black pepper. Fold gently until evenly combined, keeping some texture from the sardines.

Timer available in cooking mode · 5 min

Shape the patties

Divide the mixture into 8 equal portions and shape into patties about 2 cm thick. Press them firmly together, then place on a plate. If the mixture feels soft, chill it while the pan heats; the gram flour will absorb excess moisture.

Timer available in cooking mode · 10 min

Heat the frying pan

Heat a large non-stick frying pan over a medium heat. Add the oil and swirl to coat the base. The oil should shimmer but not smoke.

Timer available in cooking mode · 2 min

Fry the first side

Lay the patties in the pan in a single layer, working in batches if needed. Fry without moving them until the undersides are deeply golden and release easily from the pan.

Timer available in cooking mode · 5 min

Turn and crisp

Turn carefully with a fish slice and fry the second side until crisp and browned. Transfer to a warm plate; add a little more oil before cooking any remaining patties.

Timer available in cooking mode · 5 min

Serve

Taste the salad and add a little more lemon juice if needed; avoid adding salt until tasting, as the sardines and preserved lemon are naturally salty. Spoon the salad alongside two hot cakes per person and serve immediately, or cool the cakes fully for a picnic.