Christmas canapes: tuna and spicy sardines

By Administrador 2018/12/28

Yesterday, we revealed the winners of the Elbullirdeagus blog contest. Today, we suggest one of them as a Christmas canapé (outside our contest) to celebrate the end of the year in style. Ana's tuna and sardines spicy "ferreros" are an ideal finger food to surprise your guests.

Place the cooked rice in a bowl and add the drained tuna, the sardines crushed with a fork (with all the juice of the can), the glass of ketchup, the cheese, the salt and the chili pepper. Stir well to integrate everything, taste and adjust salt if necessary. Cover the bowl and let stand in the refrigerator for minimum one hour.
For the "crocanti batter", grind the ingredients with a food processor (corn strips, peanuts and walnuts), leaving some bits on purpose.
Form balls with the dough of the first step and dip into the beaten egg, the crocanti, and again into the egg and the crocanti. This last layer should be generous. Tighten the balls so they are well attached.
Fry, let drain on kitchen paper and add in the capsules.

Crunchy and delicious!

* Recipe presented by Ana García at the “Cocina con Conservas de Pescado 2018” contest on the elbullirdeagus.com website and the elbullirdeagus.com Facebook cooking group sponsored by Conservas Serrats.

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