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Categories:
eggs olive oil red onion garlic green chili salmon potatoes pepper salt water flour salt Bread vegetable oil
Viewed: 11 - Published at: 3 years agoIngredients
- 4 whole Eggs
- 1 Tablespoon Olive Oil
- 1 Tablespoon Red Onion, Chopped
- 1 teaspoon Garlic, Chopped
- 1 teaspoon Green Chili, Diced
- 5-13 ounces, weight Smoked Or Pre-cooked Salmon, Crumbled
- 2-23 ounces, weight Prepared Or Left Over Mashed Potatoes
- 1/4 teaspoons Pepper
- 1/2 teaspoons Salt To Taste
- 3/4 cups Water
- 1/2 cups Flour
- 1/2 teaspoons Salt
- 1/2 pounds, 2-58 ounces, weight Bread Crumbs
- 1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches Vegetable Oil, For Frying
Method
- First make the omelet.
- Put the eggs in a small bowl and use a fork to beat them for 1 -2 minutes.
- Next, in a pan, heat 1 tablespoon olive oil over medium high heat and add onion, garlic, green chili, salmon and mashed potatoes.
- Mix until onion is softened and everything is heated through.
- Add pepper and salt.
- Mix well.
- Remove from heat.
- Let cool.
- Now add beaten eggs and thoroughly combine the mixture.
- Divide mixture into two portions.
- After that heat a nonstick frying pan (7 inch diameter) and lightly brush with a little of the butter or cooking spray.
- Pour egg mixture (one of the portions) into the pan, close the lid and cook for 1-2 minutes, over medium heat until omelet sets.Turn the omelet over and cook the other side.
- After cooked, let cool.
- (Repeat with the remaining egg mixture. )
- When the omelets are both cooked and cooled cut each into eight triangles (sixteen pieces total).
- After that, make the batter: add water, 1/2 cup of flour and salt.
- Mix to make a thick batter.
- Dip omelet triangles in the batter and then roll them in bread crumbs.
- Deep fry them in hot oil (over medium heat), until they are golden brown and crispy.
- Remove onto absorbent paper and serve hot with tomato sauce or green chutney.
- Enjoy.
