Ingredients to make Sardine meatballs with piquillo cream:
- 300 grams of sardines
- 300 grams of potatoes
- 1 clove garlic
- a few sprigs of parsley
- 1 beaten egg
- 100 grams of bread crumb
- salted
- 100 grams of breadcrumbs for breading
- 3 deciliters of olive oil to fry
- For the piquillo pepper cream
- 1 onion
- 2 garlic cloves
- 200 grams of canned piquillo peppers
- 4 tablespoons of olive oil
- salted
- Sugar
How to make Sardine meatballs with piquillo cream:
- Boil the potatoes, peel them and mash them.
- Soak the breadcrumb in the milk.
- We clean the sardines and crumble them.
- Mix the potato, the fish, the parsley, the minced garlic clove, the salt, the pepper and the egg together with the bread crumbs soaked in the milk. Shape the dough into meatballs. Pass them through breadcrumbs and fry them in very hot oil. Once lightly fried, remove the meatballs from the pan and place them on kitchen paper to absorb excess oil.
- Subsequently, we introduce the sardine meatballs in the piquillo pepper cream and accompany some fried potatoes with onion and green pepper, all fried at the same time.
- For the piquillo pepper cream Sauté the onion and garlic cloves until golden brown. Add the piquillo peppers and let cook covered for 10 minutes.
- Blend with a blender and bring to the point of salt and point of sugar to counteract the acidity of the peppers.
