Spiced Sardine Rice Pancakes Recipe

About this recipe

Spiced Sardine Rice Pancakes are a delightful Indian-inspired snack that combines the savory goodness of fresh sardines with the light texture of rice flour, spiced to perfection. Packed with protein and fiber, these crispy pancakes are ideal for gym-goers looking for a quick and nutritious bite. The recipe balances bold flavors like turmeric and ginger with the freshness of coriander and mixed vegetables. Easy to prepare in under 35 minutes, it’s a one-pan dish that’s perfect for batch cooking or a comforting snack after a long day. Serve them warm with chutney or a light salad to enhance the experience!

Ingredients

• 125 g Golden Prize Sardine In Oil With Chili
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Frozen Mixed Vegetables
• - Coriander Powder
• - Ginger Powder
• 20 g Turmeric Powder
• 200G Mix Lonche (200g)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Clean and debone fresh sardines, then finely chop the fish pieces for easy mixing in the batter.
2. 2. In a mixing bowl, combine rice flour, turmeric powder, ginger powder, and Suhaana Dal Makhani Spice Mix.
3. 3. Gradually add water into the bowl while stirring to create a smooth batter without lumps.
4. 4. Stir in finely chopped sardines, frozen mixed vegetables, and freshly chopped coriander into the batter.
5. 5. Heat a non-stick pan and drizzle cooking oil evenly to coat the surface lightly.
6. 6. Pour a ladleful of the batter onto the pan and spread it gently into a thin, round pancake shape.
7. 7. Cook the pancake on medium heat for 2-3 minutes per side, flipping carefully once the edges start to crisp.
8. 8. Repeat the process with the remaining batter, ensuring each pancake is golden and crispy on both sides.
9. 9. Transfer the cooked pancakes onto a serving plate and garnish with extra coriander if desired.
10. 10. Serve warm with a side of chutney or a light salad for added freshness.