Sweat the onion, garlic, pine nuts. Remove from heat.
Add the currents, dill, salt, pepper, cumin and paprika. Add sardines and mix well. Transfer to the fridge for 30 minutes.
Take out and, with your hands, roll into smallish logs, weighing around 30g each. Roll into cornflour.
In a frying pan, heat oil over a medium-high heat. Cook patties until golden-brown.
Serve hot with lemon wedges and mayonnaise, if desired.
Recipe courtesy of Yagiz’s Murat Ovaz.