- 3 tins of sardines in oil or brine
- 2 eggs
- 2 tbsp fresh dill, finely chopped
- 3 tbsp fresh lime juice
- 2 tbsp sesame seeds
- ½ tsp chilli flakes
- 5 tbsp white breadcrumbs
- a twist of black pepper
- cheap oil for frying
- Drain and transfer the sardines to a large mixing bowl. Break the fish up with a fork, beat in the eggs and tip in the remaining ingredients.
- Heat around an inch of flavourless oil – sunflower works well – in a wok or frying pan until hot enough. Fry the fritters in balls of roughly an inch in diameter until golden brown.