Preparation:
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. |
