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1
First make the omelet.
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2
Put the eggs in a small bowl and use a fork to beat them for 1 -2 minutes.
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3
Next, in a pan, heat 1 tablespoon olive oil over medium high heat and add onion, garlic, green chili, salmon and mashed potatoes.
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4
Mix until onion is softened and everything is heated through.
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5
Add pepper and salt.
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6
Mix well.
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7
Remove from heat.
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8
Let cool.
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9
Now add beaten eggs and thoroughly combine the mixture.
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10
Divide mixture into two portions.
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11
After that heat a nonstick frying pan (7 inch diameter) and lightly brush with a little of the butter or cooking spray.
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12
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.
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13
After cooked, let cool.
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14
(Repeat with the remaining egg mixture. )
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15
When the omelets are both cooked and cooled cut each into eight triangles (sixteen pieces total).
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16
After that, make the batter: add water, 1/2 cup of flour and salt.
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17
Mix to make a thick batter.
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18
Dip omelet triangles in the batter and then roll them in bread crumbs.
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19
Deep fry them in hot oil (over medium heat), until they are golden brown and crispy.
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20
Remove onto absorbent paper and serve hot with tomato sauce or green chutney.
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21
Enjoy.
