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25th August 2019

Canned Sardine Cutlets

Canned Sardine Cutlets

You know how it is some days, you feel very lethargic to cook, but must, because you are the woman of the house and you have mouths to feed. And the smart woman that you are, you also know how to be concise. So you canter to your pantry and search for inspiration. There you are, a can of sardines. πŸ’‘ Why don’t I make some Canned Sardine Cutlets? πŸ˜†

Serves: 6 Persons

Prep. Time: 15 Mins. + refrigeration

Cooking Time: 12 to 15 Mins.

Ingredients:

  • Canned Sardines in Brine – 450 gm Can
  • Potato (boiled, peeled, grated) – 1 large
  • Onion (finely chopped) – 2 medium
  • Light Green Chillies (finely chopped) – 2 to 3
  • Green Corriander – 3 tbsp.
  • Mayonnaise – 2 tbsp.
  • Black Pepper Powder – ΒΌ tsp.
  • Egg (whole) – 1
  • Egg (Yolk) – 1
  • Oil – as needed
  • Salt – 1 tsp. or to taste

Step 1:     Open the can and drain the brine. Grate the peeled potato.

Preparation of Canned Sardine Cutlets

Step 2:     Remove the bones from the sardine. Flake the deboned sardines.

Preparation of Canned Sardine Cutlets

Step 3:     Place the sardines, potato, onion, egg yolk, mayonnaise, green chillies, green corriander, salt and pepper in a bowl. Mix all of it gently and then refrigerate the mixture for an hour.

Preparation of Canned Sardine Cutlets
Preparation of Canned Sardine Cutlets

Step 4:     After an hour, take the mixture and divide into 12 portions. Form balls of each portion and then flatten to form the cutlet.

Preparation of Canned Sardine Cutlets

Step 5:     In another bowl beat the whole egg with 1 tbsp. water or milk and ΒΌ tsp. salt (see notes). Dip each cutlet in the beaten egg and shallow fry on medium heat on both sides till light golden. Remove and place on absorbent tissue paper.

Preparation of Canned Sardine Cutlets

Note:

  • If you find that the mixture is not binding into a cutlet you can add 1 or 2 tbsp. of breadcrumbs to it.
  • Optionally, roll each cutlet in maida and then dip in the beaten egg. Coat with breadcrumbs and place in the refrigerator for 30 minutes. Shallow fry directly later.

7 Comments

  1. I absolutely love your recipes.Everything is well explained for young, new Goan cooks like me.Can you please provide a printable version of the recipes, perhaps in the form of a button at 1 side which when clicked on gives a printble format of the recipe? I ask coz i cant use d cell ph. to refer in the kitchen while cooking.Thank you and God Bless You.

    • Thank you so much for you positive comment. Regarding printing the recipes, we have intentionally kept it that way because we are very averse to the numerous plagiarizers around. We have found instances of exact recipes being copied and sometimes even the description is copied word to word. I urge you to use your phone in the kitchen. I do it myself. And it helps save paper!

  2. hi, If time permits pl have a worded alphabetical recipe index for
    quick refernace with link attached instead of going thru page after page esp.
    when short of time and panic sets in!!:):)
    pl think about it – thnks

  3. I absolutely love your recipes – as someone else also commented, so clear and easy to follow. I also love your attitude of sharing your recipes & making the time to have them typed & posted. Really commendable!!

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