The main recipe component is sardine fritters. I grilled a fresh sardine, shredded the flesh and then mixed it into a batter with a beaten egg, two chopped spring onions, some chopped ginger and a tablespoon of self-raising flour. If you dry-fry these they make a very tasty, low-fat option and the whole process takes less than half an hour. I forgot to put chilli in them this time, but that would make a good addition if you like spicy foods.
I places the fritters in the top section of my bento with carrot and cucumber salads and a couple of spicy fish balls I got from an Asian supermarket.
The top section is the same as yesterday: stir-fried pea shoots and brown sushi rice.
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