RECIPES105 g Ocean King Portuguese Sardines , drained and lightly mashed
1 small onion, chopped
15 ml chopped parsley
salt and freshly ground black pepper
3 extra-;large eggs, whisked
10 ml milk or water
4 thick slices bread
oil for shallow-;frying
Mix the sardines, onion and parsley and season generously. Beat the eggs and milk or water together and season. Cut each slice of bread in half horizontally to form a pocket (do not slice all the way through). Fill each pocket with the filling and press the sides of the bread pocket together to enclose the filling. Meanwhile heat enough oil for shallow-frying. Dip the sandwiches in the egg mixture and place in the hot oil. Fry until golden brown on both sides, drain on paper towelling and serve hot.
Serves: 4
Source: http://www.food24.com/
