Adjidjettes Sardine (Algerian Sardine Patties)


In the United States little is ever thought of when it comes to Sardines. Negative stereotypes such as that “smelly fish in a can” all came through my head when my husband told me he wanted Sardine Patties. But when he brought the fresh fish home, I started to come around. We prepared them together, gutting and deboning, disgusting to say the least but after tasting them I looked back at all the years I let pass without having them in my life!


  • 2 pounds fresh sardines, gutted and filleted
  • 3/4 – 1 cup flour
  • 3/4 cup fresh chopped parsley
  • 2 eggs
  • 1 small onion chopped finely
  • 1 1/2 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 pinch paprika


  1. If you already have your sardines cleaned and deboned, slice into small pieces as it will break down easier when forming patties.
  2. Place fish into a large bowl.
  3. Add to the fish the garlic powder, parsley, onion, cumin, paprika, salt, black pepper, egg and flour.
  4. Mix thoroughly with your hands creating a chunky paste consistency.
  5. Cover and refrigerate for 15 minutes.
  6. Form into oversized half dollar patties and place them on wax paper until ready to fry.
  7. In a large pan of vegetable oil fry the patties on each side for approximately 3-4 minutes.
  8. Once the patties are brown in color, they are done.
  9. Blot in paper towels and serve with lemon wedges.

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*If you are unable to find them fresh you will be able to find them in any asian market in the frozen section of fish. They most likely come from Spain or Portugal. Just let them defrost and clean them.


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