|
Ingredients
|
Quantity
|
|
Waxy potatoes – boiled, peeled and roughly
chopped
|
250gms (8 oz)
|
|
Steaks of any white fish – skinned and
roughly chopped
|
400gms (14oz)
|
|
Sunflower oil
|
2 tbsp
|
|
Medium onion – finely chopped
|
1 (approx 180g)
|
|
Garlic cloves – peeled and crushed
|
4
|
|
½cm (1”) cubes of fresh ginger – peeled and
grated
|
1 piece
|
|
Fresh green chillies – seeded and chopped
|
1 up to 2
|
|
Ground turmeric
|
½ tsp
|
|
Ground coriander
|
2 tsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder (optional)
|
½ tsp
|
|
Fresh coriander leaves – finely chopped
|
15gms ( ½ oz)
|
|
Salt
|
½ tsp or to taste
|
|
Plain flour
|
30gms (1 oz)
|
|
Egg – beaten
|
1 medium
|
|
Soft white breadcrumbs
|
90gms (3 oz)
|
|
Oil
|
for frying
|
Put the potatoes and fish in a food processor and blend to a
coarse mixture using the pulse action.
Heat the oil over a medium heat and fry the onions until soft. Add
the garlic, ginger and fresh green chillies. Stir and cook for 1 minute. Add the
turmeric, coriander, garam masala and chilli powder, if used. Stir and cook for
1 minute.
Add the coriander leaves and salt. Stir and mix well. Remove from
the heat.
Put the fish and potato mixture in a large mixing bowl and add the
fired onions and spices. Mix thoroughly. Cover the bowl and chill the mixture for
at least 1 hour or overnight.
Divide the mixture into 12 equal portions and shape into flat
round cakes about 1cm thick. Dust each cake in flour, then dip in beaten egg
and roll in breadcrumbs.
Heat a little oil in a frying pan over a medium heat or use an
electric deep fat fryer on a medium setting. Fry the fish cakes until golden
brown on both sides. Drain on absorbent paper.
Serve as a started with relishes or as a side dish with Dali Ambat
and plain boiled rice.
