2 cans sardines
1/4 cup chopped carrots
1 pc. small onion, chopped
1 stalk spring onion, chopped
Salt, to taste
Pepper, to taste
1 small egg
2 Tbsps. cornstarch
4 Tbsps. flour
1/2 cup UFC Garden Fresh Mushroom Pieces & Stems
3 packs UFC Gravy sa Sarap
A. Drain the sauce from the sardines. Debone the sardines and shred the meat. In a bowl, combine sardines, carrots, onion, and spring onion. Season with salt and pepper to taste. Mix well.
B. Add 1 egg, cornstarch, and flour to the mixture to serve as binders. Mix well.
C. Form mixture into balls then roll in breadcrumbs. Fry the balls in hot oil, then set aside.
D. Prepare the UFC Gravy sa Sarap. In a saucepan, combine the gravy and UFC Garden Fresh Mushroom Pieces & Stems, mix well, and bring to a boil. Serve the Sardine Balls with the gravy sauce.