Ingredients
500g neonati (newborn fish)
50g sun-dried tomatoes, chopped
50g capers
50g black olives,sliced
100g breadcrumbs
100g semolina
1 shot Sambuca
Fresh basil, chopped
Fresh mint, chopped
Fresh parsley, chopped
For the sauce
Zest of one lemon
Juice of one lemon
2 pieces gherkins, finely chopped
5 tbsps mayonnaise
1 tsp French mustard
1 tsp ketchup

Method

In a stainless steel bowl, mix all the ingredients together. If mix is still a little bit sticky, add some more semolina.

Form into patties.

For the sauce

Mix all the ingredients well together. You can refrigerate the sauce for up to two weeks.

Sandro Deguara is a Chef, L’Aroma Restaurant, Sliema.

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