Sardine Croquettes with Spicy Remoulade Sauce

Ingredients

In the original Tunisian dish, sardine mzeouej, the sardines are typically marinated in a mixture of spices and then grilled or pan-fried. In this adapted recipe, the sardines are mashed and combined with potatoes to create croquettes. Additionally, the spicy remoulade sauce is a Northeastern American addition that adds a unique flavor profile to the dish. We alse have the original recipe for Sardine mzeouej, so you can check it out.

• 4 medium potatoes, boiled and mashed 4 medium potatoes, boiled and mashed
• 2 cans of sardines in oil, drained 2 cans of sardines in oil, drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, drained sardines, chopped onion, minced garlic, parsley, cumin, paprika, cayenne pepper, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties or croquettes.
3. 3.
   Place the breadcrumbs in a shallow dish. Coat each croquette with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a deep skillet or frying pan over medium heat.
5. 5.
   Fry the croquettes in batches until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   Serve the Sardine Croquettes hot with a side of spicy remoulade sauce.

Treat your ingredients with care...

• Sardines — Make sure to drain the oil from the canned sardines before using them in the recipe to avoid excessive oiliness in the croquettes.

Tips & Tricks

• For an extra crunch, you can mix some finely chopped toasted almonds into the croquette mixture before shaping them.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the croquette mixture.
• The spicy remoulade sauce can be made in advance and refrigerated for up to 3 days. The flavors will meld together and intensify over time.

Serving advice

Serve the Sardine Croquettes as an appetizer or as part of a tapas-style meal. They pair well with a fresh green salad or a side of roasted vegetables.

Presentation advice

Arrange the Sardine Croquettes on a platter, garnished with a sprinkle of fresh parsley or a squeeze of lemon juice for a pop of color. Serve the spicy remoulade sauce in a small bowl alongside the croquettes.