Indian Fish cakes
Ingredients
- 1.1 lb Fish (pomfret / seer / salmon), boneless, washed
- 1/2 tsp Turmeric haldi powder
- 7 oz Potatoes medium-sized, boiled, mashed
- 2 Onions medium-sized, minced
- 1 inch piece Ginger adrak, minced
- 6 cloves Garlic lasan, minced
- 2 - 3 Green chillies minced
- 2 tbsp Green coriander hara dhaniya, finely chopped
- 1 tbsp 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
Instructions
- 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.
- Add the remaining ingredients, except breadcrumbs / semolina and oil. Mix well. Adjust seasoning.
- 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.
Calories: 46 kcal
Carbohydrates: 5 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 65 mg
Potassium: 105 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 18 IU
Vitamin C: 3 mg
Calcium: 14 mg
Iron: 1 mg