Roti Sardin Goreng (Fried Sardine Bread Rolls)
Roti Sardin Goreng is basically bread stuffed with sardines in tomato sauce, then deep fried.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 slices bread (white or brown)
- 300 g canned sardines in tomato sauce, boneless
- 1 small onion
- 2- 3 red chillies (more or less, up to you)
- 250 ml vegetable oil for frying
- 1 pinch salt
- 1 Tbsp lime juice
- small amount coriander leaves (chopped (cilantro))
- 1 Tbsp mayonnaise (optional, for a richer filling)
- 2 eggs (beaten)
Instructions
- 1
Chop the onion and chillies.
- 2
If not already boneless, remove the bones from the sardines.
- 3
Lightly beat the eggs and set aside.
- 4
Chop up the coriander leaves (cilantro).
- 5
Fry the onion and chillies in 1 Tbsp oil on medium-low heat for 2 minutes.
- 6
Add the sardines and cook for about 5 minutes to allow it to dry slightly.
- 7
Stir in the lime juice and coriander leaves. And mayo, if using. Leave to cool slightly.
- 8
Flatten the bread slices with a rolling pin, paying close attention to the edges.
- 9
Fill each slice with a spoon of the sardine filling, as you see in the clip.
- 10
Wet the edges with a little beaten egg, and roll. Place each roll, seam side down while you finish filling all the bread slices.
- 11
Heat the oil on medium heat.
- 12
Dip the rolls in the beaten egg and fry for about 2 minutes each side, until a little crispy and brown.
- 13
Drain on a plate lined with kitchen paper.Serve it sliced or whole, as described above.