|Breadcrumbs for coating|
|Olive oil for deep frying|
|Breadcrumbs from 2 bread rolls|
|60 grams||Extremely fresh mortadella; diced (2oz)|
|55 grams||Parmesan cheese; grated (2oz)|
|1||Garlic clove; very finely chopped|
|2 tablespoons||Finely chopped flat leaf parsley|
|Salt and pepper|
FOR THE FILLING
Cut the heads off the sardines and bone them, leaving them attched down the back.
Prepare the filling: soak the breadcrumbs in a little milk to cover, then squeeze our excess liquid. Mix with the remaining filling ingredients and season. Use to stuff the sardines, then close each sardine like a sandwhich.
Dip in the beaten egg and then in breadcrumbs. Deep fry in olive oil until golden brown, drain briefly on kitchen paper and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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