Albóndigas de Sardinas (Sardine Meatballs)

Ingredients:

100g red bell pepper, chopped
100g green bell pepper, chopped
1 onion, finely chopped
1 onion, coarsely chopped
500g sardines
3 garlic cloves
salt, to taste
hot chillies, to taste
plain flour, for dusting
oil for frying

Method:

Begin by preparing the sauce. Finely chop one of the the onions and fry in a little oil for about 4 minutes, or until soft but not coloured. Add the bell peppers and a pinch of salt. Continue cooking for about 6 minutes, stirring frequently, or until the bell pepper pieces are soft. When ready turn the mixture into a mortar and pound to a paste.

Clean, scale and bone the sardines. Add the remaining onion, garlic and chillies to a mortar and pound to a paste (this is easiest to do if you boil the chillies fora few minutes then drain before adding to the mortar). Bring a pan of lightly-salted water to a boil, add the sardine pieces and cook for 4 minutes. Drain, chop and add to the mortar. Pound with the onion and chilli mix until you have a paste.

Season the sardine mixture with salt then using oiled hands form the fish mix into balls. Dust with flour to prevent them from sticking.

Add oil to a depth of about 5mm in a large pan. Add the fish balls and fry until golden brown and cooked through (about 10 minutes). Add the sauce paste, bring to a simmer and cook for 5 minutes.

Serve hot with rice.