Fish Cakes

Cuisine: Indian
Serves: 12 people

Recipe Ingredients

250		Waxy potatoes - boiled, peeled and roughly chopped (8oz)
400		Steaks of any white fish - skinned and roughly chopped (14oz)
2 tablespoons	30ml	Sunflower oil
1 tablespoon	15ml	Onion - approx 180g (6oz) (medium) finely chopped
4		Garlic - peeled and crushed
1 1/2		-- (1 inch) cube of fresh root ginger, peeled and grated
1		Fresh green chillies - seeded and chopped, up to 2
1/2 teaspoon	2.5ml	Ground turmeric
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Garam masala
1/2 teaspoon	2.5ml	Chilli powder - (optional)
15		Fresh coriander leaves - finely chopped (1/2oz)
1/2 teaspoon	2.5ml	Salt or to taste
30		Plain flour - (1oz)
1		Egg - beaten (medium)
90		Soft white breadcrumbs - (3oz)
		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.

Carlton Food Network http://www.cfn.co.uk/

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24

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