Indian fish cakes
Number: 4 persons
Complexity: easy
Working time: x min/hour
Total preparation: 1 hour
Ingredients
500 g cod (or other white fish)
1 large potato
1 onion
1 green pepper
2 cm ginger
1 tbsp cumin seeds
1 tbsp fresh coriander
1.2 tbsp cornstarch
1 egg
salt and pepper to taste
chili powder to taste
some oil for frying
Other supplies
Wok
- - -
Mis en place
Poach the fish in a layer of water for 10 minutes until done
Boil the potato (whole) for 5-7 minutes with a little salt, drain and grate the potato and let it cool.
Finely chop the ginger (do not grate).
Roast the cumin in a frying pan.
Finely chop the coriander, green pepper and onion.
Preparation
Break the fish into flakes in a large bowl.
Add the cooled potato, loosen the potato with a fork.
Add these ingredients to the fish/potato mixture with the cornstarch and the egg.
Season with salt and pepper.
Mix everything together well.
Shape the mixture into 16 cookies.
Heat the oil to about 180 degrees.
Bake the cookies for 5 minutes until golden brown.
Let them drain on kitchen paper.
KPK/28jun18