Preparation:
Clean wash and boil the fish in a little water and salt. Save the water. Remove bones if any and mash together with the minced potatoes, turmeric, chile and pepper powders. Add lime juice and stock. Salt may be added if necessary. Form little oval rolls, dip into beaten egg, coat with bread crumbs and deep fry until golden brown. Serve hot.
Source: "Goan Cookbook" by Joyce Fernandes |
