Ø 450 gms firm, white fish, skinned
Ø 2 medium potatoes, peeled, boiled and mashed
Ø 4 spring onions, finely chopped
Ø 4 fresh green chillies, finely chopped
Ø 1 piece fresh ginger, 5 cm long, finely crushed
Ø Few fresh coriander and mint leaves, chopped
Ø Salt and freshly ground black pepper, to taste
Ø 2 eggs
Ø Bread crumbs, for coating
Ø Vegetable oil, for shallow-frying
Ø Chilli sauce or sweet chutney, to serve
Ø Lemon wedges, to serve
Place the fish in a lightly greased steamer and steam until cooked. Remove the pan from the flame.
Place the potatoes, spring onions, spices, fresh coriander and mint, seasonings and 1 egg in a large bowl. When the fish is cool, crumble it coarsely into the bowl and mix well.
Shape the mixture into cake. Beat the remaining egg and dip the cakes in it, then coat with the breadcrumbs. Heat the oil and fry the cakes until brown on all sides.
