Filling of your choice I used cannned pilchards
2 cups breadcrumbs
3 eggs beaten
12 slices of bread crust removed and flattened slightly with a rolling pin
Make a paste with two tablespoons of flour and a tablespoon of water
Oil for frying
Place two tablespoons of filling on bread roll up and seal with flour paste dip and in egg, then inbreadcrumbs and fry until golden approximately three to four minutes per side
2 x 410g canned pichards remove any black bits and bone
Heat a tablespoon of oil, add a chopped onion and two finely sliced green chilli.
Add a teaspoon of chilli powder, salt and a teaspoon of black pepper and one small diced tomato and canned pilchards.
Cover and cook on medium heat for 15 minutes.
Prepared, tried and tested by: Sureka Jaichund