I remember my mother making this many times when I was a child.
5 potatoes
Peel skins and boil in salted water until softened. Drain off water.
1 tin sardine (Ayam Brand), Drain the sauce but do not discard.
1 small onion, peel skin and dice finely
a little slice of ginger, finely minced
1 tsp fish curry powder
1/2 tsp salt
Heat 2 tablespooons of oil and saute the onion and ginger for 2 minutes over gentle heat until onion softens. Add the sardines and break up a bit and mix. Then add the sauce and fish curry powder and salt. Mix well and cook till a bit dry. Set aside to cool down a bit.
Mash the potatoes. Add the sardines and mix all together.
Alternatively, you can flatten a ball of potato mash and put the sardine in the middle and close up the edges to seal the sardine filling inside.
Make sardine cutlets by shaping between palms of the hand small portions.
Dip the cutlets in beaten egg and then coat in seasoned flour. Fry the cutlets to seal the outside skin on both sides for about 2 minutes.
This can be eaten on Fridays as a snack.
Seasoned flour: Add 1 teaspoon each white pepper powder and half teaspoon salt to 1 cup of plain flour. Mix well.
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