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Sardine Fritters

Serves 6

2 tins Albo sardines in olive oil , drained
2 free-range eggs, lightly beaten
2 cloves of garlic, minced
2-3 Tbsp Serpis guindillas , finely chopped
½ cup Sabato Parmigiano and herb breadcrumbs
1 Tbsp grated Pecorino Romano
¼ cup extra virgin olive oil (EVO)
½ tsp freshly ground black pepper
¼ tsp course sea salt
½ tsp Spice Trader chilli or La Chinata sweet smoked paprika

To serve
¼ cup Sabato aioli
¼ cup lemon relish

Mix everything but the aioli and lemon rind in a large bowl and stir until just combined.

Heat just enough olive oil to completely cover the base of a heavy bottomed frying pan. Using your hands or a spoon, form the batter into walnut sized fritters. Fry 4 at a time over a medium heat, turning occasionally until crisp and brown all over. This should take 3-4 minutes.

Leave to stand on a paper towel to drain excess oil and serve hot with the aioli and lemon relish and fresh lemon wedges.

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