Sardine and Potato Bread Rolls
A quick and easy breakfast or snack recipe featuring a savory sardine and potato filling wrapped in bread and pan-fried until golden and crispy. Perfect for busy mornings or outdoor activities.
Nutrition· per serving · estimated
Ingredients12 items
Instructions
- 1
Wash the potato thoroughly and boil it in water until it is soft, about 20-30 minutes after the water comes to a boil. Once cooked, let it cool slightly, then peel and dice it into small cubes.
30:00 timer - 2
Open the can of sardines. You can choose to remove the soft bones or leave them in, as they are edible after processing.
- 3
Slice the shallots into small pieces. Slice the bird's eye chilies and green chilies into small rings. Adjust the amount of chilies based on your spice preference; omit for children.
- 4
Heat a wok over medium heat and add about 2 tablespoons of cooking oil. Once hot, add the sliced shallots, bird's eye chilies, and green chilies. Sauté slowly until fragrant.
3:00 timer - 5
Add the canned sardines to the wok and break them up with a spatula. Then, add salt, white sugar, and tomato sauce. Turn the heat to high and stir-fry until the seasonings are well combined with the sardines.
- 6
Add the diced potatoes to the wok. Reduce the heat to low and continue to stir-fry for 5-8 minutes, allowing the potatoes to absorb the flavors from the sardine mixture. The mixture should be relatively dry.
8:00 timer - 7
Transfer the sardine and potato filling to a plate and let it cool down slightly before proceeding.
- 8
Take a slice of white bread and flatten it using a rolling pin or chopsticks until it is thin. Repeat for all bread slices.
- 9
Prepare a cornstarch slurry by mixing tapioca starch with a little water until it forms a thick paste. This will be used to seal the bread rolls.
- 10
Place about 1 tablespoon of the sardine and potato filling onto one end of a flattened bread slice. Roll the bread tightly, then use the cornstarch slurry to seal the edges and ends of the roll.
- 11
In a shallow bowl, beat the eggs. For a crispier coating, you can add a pinch of tapioca starch to the egg wash and whisk well.
- 12
Heat a pan with shallow cooking oil over low heat. The oil should be enough to cover one side of the bread rolls. Do not overheat the oil.
- 13
Dip each bread roll into the egg wash, ensuring both sides are coated. Place the coated rolls into the hot oil. Fry until both sides are golden brown and crispy.
- 14
Remove the fried sardine and potato bread rolls from the pan and place them on a wire rack or paper towel to drain excess oil. Serve warm.