500 g (1.1 lb) Fish, (pomfret / seer / salmon), boneless, washed
1/2 tsp (1 g) Turmeric (haldi) powder
2 / 200 g (7 oz) Potatoes, medium-sized, boiled, mashed
2 Onions, medium-sized, minced
1 inch piece Ginger (adrak), minced
1 tsp (6 cloves) Garlic (lasan), minced
2 - 3 Green chillies, minced
2 tbsp (8 g) Green coriander (hara dhaniya), finely chopped
1 1/2 -1 tbsp / 20-30 ml Lemon (nimbu) juice
Salt to taste
1/4 tsp Black pepper (kali mircti) powder
2 Eggs, beaten
1 cup approx Breadcrumbs / Semolina (suji)
Vegetable oil for shallow frying
1/2 tsp (1 g) Turmeric (haldi) powder
2 / 200 g (7 oz) Potatoes, medium-sized, boiled, mashed
2 Onions, medium-sized, minced
1 inch piece Ginger (adrak), minced
1 tsp (6 cloves) Garlic (lasan), minced
2 - 3 Green chillies, minced
2 tbsp (8 g) Green coriander (hara dhaniya), finely chopped
1 1/2 -1 tbsp / 20-30 ml Lemon (nimbu) juice
Salt to taste
1/4 tsp Black pepper (kali mircti) powder
2 Eggs, beaten
1 cup approx Breadcrumbs / Semolina (suji)
Vegetable oil for shallow frying
method
1. Steam the fish with 1/4 tsp salt, turmeric powder, and 1/2 cup water for 5-7 minutes. Drain and mash well, removing skin and bones if any.
2. Add the remaining ingredients, except breadcrumbs / semolina and oil. Mix well. Adjust seasoning.
3. On a flat surface, shape small quantities of the mixture into flat round / oval cakes or oblong croquettes. Roll in breadcrumbs / semolina and shallow fry the cakes / croquettes till golden.
Serve hot with a spicy tomato sauce.
2. Add the remaining ingredients, except breadcrumbs / semolina and oil. Mix well. Adjust seasoning.
3. On a flat surface, shape small quantities of the mixture into flat round / oval cakes or oblong croquettes. Roll in breadcrumbs / semolina and shallow fry the cakes / croquettes till golden.
Serve hot with a spicy tomato sauce.
serving amount
makes: 30 pieces
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