The appetizer "Fish Ponytails" does not at all consist of fish tails, but the fish component is present in it. The combination of sardines with rice and waffle cones, as well as other ingredients, gives this dish excellent taste.
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You will need
- - 11 waffle cones;
- - 1 onion;
- - 1 medium-sized carrot (about 80 grams);
- - 150 grams of sardines, preserved in oil;
- - 35 grams of rice;
- - 100-110 grams of mayonnaise;
- - 1 chicken egg;
- - 35 ml. vegetable oil;
- - salt to taste (you can also pepper and other spices, if you want).
Instruction manual
1
Rinse the rice and boil it. When cooking, close the lid of the pan, make the fire small. Stop cooking only when the water has boiled completely (in this case, the rice will turn out to be the best consistency for Fish Tails).
2
While the rice is cooked, rinse and peel the carrots, grind it on a coarse grater (if you use a fine grater, it will not be very pleasant to chew a prepared snack). Finely chop the peeled onion. Fry the onion in a pan filled with sunflower oil until it becomes transparent. Stir it periodically so that there is no crust. Then add the carrots to the onion and fry another one and a half minutes over high heat, again stirring constantly. After turning off, leave to languish for 5 minutes.
3
Take all the sardines from canned food, place them on a plate and remember with a spoon. If there is a lot of oil in a can of canned food, do not pour it completely. Put onions and carrots here from the pan, add mayonnaise and mix well. A homogeneous mass should be obtained.
4
Now, carefully fill each waffle cone with the resulting slurry. Fill so that there are no voids, so that the contents are sealed. At the same time, you should not press hard so that the cones retain their shape and do not crack (to give greater flexibility, you can slightly moisten the upper part of the cone with water). Leave the resulting dish for 15-20 minutes.
5
Take another plate, pour and beat the egg in it. Then we dip each cone in egg "syrup" and blot it. When they become wet and will easily bend, you will need to flatten them (it is advisable for this purpose, just in case, to leave 1 more empty cone in which you can put the cape if it is strongly squeezed out).
6
Put the cones (now these are not the cones, but the real "fish tails") in a frying pan pre-moistened with oil, fry them for 1.5-2 minutes on both sides. Make the fire medium. Ponytails appetizer ready!
note
It is advisable to serve the dish hot or warm.
Useful advice
On top of the fish ponytails you can decorate with lettuce, parsley or other greens, in the middle place a spoon of squash stew.