TIN SARDIN CUTLET

TIN SARDIN CUTLET

1 big tin of sardine,remove the sauces and flake  the fish with a fork the pieces should not be mashed.

200 gm potatoes, boiled till soft and remove the skin and mashed

100 gm onion,finely sliced

1 green chilie,finely sliced

2-3 bird eyes ( chilie padi ) sliced,if you like it hot add a bit more

2 stalk kari leaf,sliced finely

3 stalk coriander leaf sliced finely

3 garlic, pounded coarsely

A small piece of ginger. Pounded coarsely

1 tsp fennel seeds

½ tsp fennel powder

1 tsp chilie powder

1 tsp turmeric powder

Salt to taste

Oil for frying

For the batter:

½ cup chick pea flour

1 egg

Water

A pinch of salt.

1.    Mix all the ingredients in a bowl and mix up well.

2.    Take some of the mixture and make into patties.

3.    Mix the batter ingredients and add water little by little and made into a not so watery and not so thick batter.

4.    Heat the oil when it is hot the patties and dip in the batter and slowly drop into the hot oil fry till done. Remove and drain. Serve with rice.

NOTE: I made a mistake by making the batter thick and it was not so nice. Made sure the batter is not so thick. Or you can just dip in beaten eggs if you like.