250 g Waxy potatoes; boiled,
-peeled and
; roughly chopped
; (8oz)
400 g Steaks of any white fish;
-skinned and roughly
; chopped (14oz)
2 tb Sunflower oil
1 md Onion; approx 180g (6oz)
; finely chopped
4 Cloves garlic; peeled and
-crushed
1 1/2 Cm; (1 inch) cube of
; fresh root ginger,
; peeled and grated
1 Fresh green chillies; seeded
-and chopped,
; up to 2
1/2 ts Ground turmeric
2 ts Ground coriander
1 ts Garam masala
1/2 ts Chilli powder; (optional)
15 g Fresh coriander leaves;
-finely chopped
; (1/2oz)
1/2 ts Salt or to taste
30 g Plain flour; (1oz)
1 md Egg; beaten
90 g 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.
Yields
12 servings