• If you are going to make the roasted red peppers from scratch, start by making them (full method underneath). If using jarred roasted red peppers skip to step 2.
• In a bowl, roughly mash the sardines with a fork.
• To the bowl, add the chopped shallot, minced garlic, lemon zest, breadcrumbs, egg, chili flakes, rosemary and oregano and a pinch of salt and pepper.
• Mix well until you achieve a uniform sticky mixture.
• With clean hands, divide the mixture into six and form the patties. Chill for 30 minutes.
• While the patties are chilling, prepare the yogurt sauce by mixing all the ingredients together. Store in the refrigerator.
• In a large frying pan, heat up 2 tbsp olive oil. Cook each sardine patty for 2 minutes on each side, until they get a nice golden brown colour. Place on a tissue paper lined plate so that any excess oil is absorbed.
• Toast the buns lightly until they are golden brown.
• Spread some yogurt sauce on the top bun.
• Start building your burger by layering some lettuce on the bottom bun, sardine patty on top and finally the roasted red peppers. Close with the top bun.
• Serve hot as an appetizer or a meal with some sides!

For the Roasted red pepper

• If using a gas stove:

  Place the pepper on the gas burner, turning frequently until all the skin is all nicely charred. We want the pepper’s skin to be nicely black. Do not let the pepper on flames unattended!

  If using the oven:

  Turn the oven to its highest temperature setting, lightly oil and salt the red pepper and let roast for about 30 minutes. Turn frequently so that you get a uniform char on the pepper.
• Once cooked place the charred peppers in a bowl and cover with cling film or a plate.
• Let the peppers steam for about 20 minutes.
• As soon as they are cool, either with a butter knife or a spoon gently remove the charred black skin and discard.
• Deseed the pepper and cut into your desired shape.