Sardine keftedes

Keftedes is the Greek name for meatballs, traditionally made with minced lamb, beef and sometimes pork, but you can make keftedes with whatever you like.

Ingredients

400 g	Chickpeas, drained
10 g	Mint, finely chopped
15 g	Flat leaf (Italian) parsley, chopped
2 Tbsp	Tahini
2 cans	Sardines, 100g each, drained, backbones removed (Main)
1 tsp	Ground cumin
1 pinch	Ground cinnamon
5 tsp	Ground paprika
35 g	Parmesan cheese, or kefalotyri, or pecorino cheese
80 g	Breadcrumbs, fresh
1	Free-range egg
1 to dust	Plain flour
1 to fry	Olive oil
1 to dust	Sumac powder
1 to serve	Lemon, wedges (optional)

Directions

1. Put the chickpeas, herbs and tahini in a food processor and pulse until the chickpeas have broken up a little.
2. Transfer to a bowl. Add the sardines, flaking them into pieces by hand, then the spices, cheese, egg and some sea salt and black pepper.
3. Mix well, adding the breadcrumbs to combine.
4. Divide the mixture into 12 and roll into balls, dusting in the flour.
5. Place on a tray lined with baking paper and refrigerate, uncovered, for a couple of hours to firm up.
6. Heat a little olive oil in a frying pan over medium heat, slightly flatten the keftedes so they'll cook more evenly and fry until golden on each side (about3minutes per side).
7. You could deep fry if you prefer, at 175 degC for 2–3 minutes, turning once.
8. Drain on kitchen paper, sprinkle with salt and sumac and serve immediately or at room temperature.