One of the things I enjoy very much is to prepare different kinds of burgers or patties. It’s a fun and creative process which enables me to combine a variety of vegetables and spices in one dish (could I ask for more? ). So far I’ve mostly prepared legume-based patties which are simply scrumptious. To expand my patty-making repertoire, I tried my hand on these lovely sesame coated potato and sardine patties, writing down the ingredients as I went. I was quite happy with the result! The only “change” I would make next time is increasing the sardine and mustard quantity.
Ingredients for 9 patties:
160g canned sardines (drained weight)
1-2 Tbps chopped parsley
4 garlic cloves, peeled and minced
2 eggs, lightly beaten
2 Tbsp mustard
freshly grated nutmeg and black pepper, to taste
sea salt, to taste
30g pecorino romano, grated
sesame seeds + 1 Tbsp beaten egg for brushing the patties
1. Wash the potatoes and cook them until tender. Peel them and mash them with a help of a potato ricer.
2. In a big bowl, combine mashed potatoes with mashed sardines, add pecorino romano, parsley, garlic, mustard, a pinch of salt, nutmeg, black pepper and beaten eggs (reserve 1 tablespoon of egg for brushing the patties).
3. Preheat the oven at 200ºC. Grease or line a baking sheet with baking paper. Form about 9 patties from the potato and sardine mixture and coat each one of them with sesame seeds (I use unshelled sesame). Place them on baking sheet and brush with egg wash.
4. Bake the patties for 20-25 minutes or until golden brown. Serve them on a bed of radicchio or shaved fennel salad (… or you name it!).