Preheat oven to 180C. Preheat deep fryer to 180C.
Place half the wholemeal flour and SR flour in a bowl with 80ml water and stir until a soft dough forms. Transfer to a floured bench and knead to a smooth dough. Cut dough into 6 and roll each piece to 2 mm thick.
Place 1 tablespoon oil in fry pan and set over medium heat. Add rolled out dough pieces (working in batches if necessary) and cook until browned on both sides. Transfer to oven to dry out for 5 minutes. Transfer to a food processor and process until fine crumbs form. Set aside.
Place blueberries in a small food processor and process to a fine paste. Pass through a fine sieve into a small bowl. Add yoghurt, stir to combine and set aside.
Stuff sardines with chopped walnuts and goji berries.
Place the remaining wholemeal flour in a small bowl. Place the egg in another bowl and lightly whisk. Place reserved breadcrumbs in another bowl. Place sardines in flour, then egg. Repeat this process then dip into bread crumbs and press firmly to ensure an even coating.
Place oil in a frypan and set over medium high heat. Add sardines and fry until golden and cooked through, about 1 ½ minutes per side. Transfer to paper towel.
Place kale leaves in deep fryer and fry until crisp. Remove from oil and drain on paper towel.
To serve, place sardines on plate, top with yoghurt and kale chips and season to taste.

MasterChef

Crumbed Sardines with Kale Chips