Ingredients
- 750 g of large sardines
- 75 g of rice
- 1/2 tsp. teaspoon paprika
- 1 tbsp. 6 chopped coriander soups
- 1 tablespoon chopped flat-leaf parsley
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 2 tomatoes
- 5 cl of olive oil
- Juice of 1/2 lemon
- Salt and pepper
- parsley and coriander to serve
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Preparation
Scale the sardines. Empty them by removing the head, then open them and remove the central ridge.
Rinse the sardines carefully under running water. Chop them with a sharp knife.
Prepare the meatballs. In a salad bowl, combine the sardine flesh, rice, oil, garlic, paprika and chopped herbs.
Lightly salt and pepper, then mix with a spatula to obtain a perfectly homogeneous mixture. Moisten your hands and form walnut-sized balls.
Peel the tomatoes after immersing them in boiling water for 15 seconds. Cut them in half, core them, then slice them into thin strips. Peel and crush the garlic clove.
In a casserole dish over low heat, heat the oil and garlic. Add the tomatoes, pour 10 cl of water and the juice of half a lemon.
Salt, pepper and bring to a gentle simmer.
Delicately dip the sardine balls into this sauce, cover and cook for 30 minutes over low heat.
Serve the sardine balls in a hot round dish, sprinkling the surface with parsley or chopped coriander.
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source: Moroccan-cuisine
