Mon Cala Sardine Fritter

"This salty fish cake sent my taste buds on a journey mor eepic than some five-hour song-and-dance routine ever could. And now that I can make 'em myself, I don't even have to put on a fancy suit."

- Strono Tuggs

Mon Cala Sardine Fritters were a type of salty fish cake made using sardines that was sold in the Moncaladrome opera house on the planet Mon Cala. The Artiodac chef Strono Tuggs was served a fritter as a canapé during the intermission of an opera about the Faluvian cycle, and enjoyed the food far more than the show, eventually learning to cook the dish for himself. At some point after the Battle of Takodana in 34 ABY, Tuggs included a recipe for Mon Cala Sardine Fritters in his cookbook, The Official Black Spire Outpost Cookbook.

Behind the scenes
Mon Cala Sardine Fritters were created as one of the recipes in the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel. The recipe requires oil for frying, two drained five ounce tins of sardines, an egg, six pieces of small flaked seaweed snacks, a squeeze of fresh lime juice, a tablespoon of sesame seeds, a pinch of cayenne pepper, half a cup of panko breadcrumbs and salt and pepper.

To prepare the dish, the sardines must be mashed into a paste then mixed with the egg, seaweed, lime juice, sesame seeds and cayenne pepper and seasoned with salt and pepper. The breadcrumbs are then added to make a mixture that can be shaped into balls about one inch across. The balls are then fried in the oil until golden brown.