250 g (9 oz) Fish, rohu, boiled, deboned
250 g (9 oz) Potatoes, boiled, peeled
1 tsp (5 g) Ghee
1 tsp (5 ml) Milk
Salt to taste
2 Green chillies
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 ml) Lemon (nimbu) juice
1 Egg, white only, whisked
Salt to taste Breadcrumbs to coat Vegetable oil for frying
250 g (9 oz) Potatoes, boiled, peeled
1 tsp (5 g) Ghee
1 tsp (5 ml) Milk
Salt to taste
2 Green chillies
1 tsp (6 g) Ginger (adrak) paste
1 tsp (5 ml) Lemon (nimbu) juice
1 Egg, white only, whisked
Salt to taste Breadcrumbs to coat Vegetable oil for frying
method
1. Heat the ghee in a pan; add the fish, potatoes, and milk.
2, Saute for a few minutes, stirring continuously. Remove from heat.
3, Add the salt, green chillies, ginger paste, and lemon juice. Mix well.
4. Divide the mixture equally into small balls; dip the balls in the whisked egg white, roll in breadcrumbs and then deep-fry until golden brown in colour. Serve hot.
2, Saute for a few minutes, stirring continuously. Remove from heat.
3, Add the salt, green chillies, ginger paste, and lemon juice. Mix well.
4. Divide the mixture equally into small balls; dip the balls in the whisked egg white, roll in breadcrumbs and then deep-fry until golden brown in colour. Serve hot.
serving amount
serves: 2 - 4
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