Photo from: Pardon Your French
Ingredients
1 can of drained Ligo Sardines in Tomato Sauce (Regular/Green) 155g (Set aside the sauce)
1 cup of Cooking Oil
1 pc of Egg
2 pinches of Salt
1 tablespoons of diced Red onion
1 tablespoon of minced Garlic
1 pack of Hard tofu
1 tablespoon of picked or chopped Malunggay picked leaves or chopped kangkong leaves
5 pieces of sliced Calamansi
2 teaspoons of Cornstarch
5 teaspoons of Breadcrumbs
Directions:
1.
Mash drained sardines in a large bowl.
2.
Add egg, salt, diced red onions, minced garlic, cubed hard tofu, and malunggay or chopped kangkong leaves. Mix well, (making sure not to mash the tofu) until incorporated.
3.
Form into balls, and then chill/freeze.
4.
In a separate bowl, combine cornstarch and breadcrumbs.
5.
Coat each ball with the cornstarch and breadcrumbs mixture until fully covered.
6.
On a pan, heat up the cooking oil to 180ºC.
7.
Fry each ball, making sure each side is evenly cooked.
8.
Serve with drained Ligo sardines sauce and a squeeze of calamansi juice.

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