SCRUMPTIOUS KERALA FISH PATTIES
I devoured these delicious fish patties on a recent trip to India. I like them spicey hot, but you can add less of the chile powder and fresh chiles if you prefer. They team well with my Delhi Potatoes (recipe #77931), a fresh green salad, and an Indian chutney of your choice. Adapted from a recipe by Madhumita Das.
Provided by Daydream
Categories Lunch/Snacks
Time 30m
Yield 8 patties
Number Of Ingredients 20
Steps:
- Drain and flake the tuna.
- Mix together the ground cumin, coriander, turmeric and chile powder.
- Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
- Remove fish and place in a medium sized bowl.
- Add a little more oil to the skillet and then saute the onions till golden brown.
- Add the ginger and garlic and saute a couple of minutes more.
- Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
- Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
- Do not add too much potato, just enough to bind the fish.
- Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
- You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
- Saute patties in hot coconut oil until brown on all sides.
- Drain on paper towels and serve.
Nutrition Facts : Calories 296.1, Fat 5.4, SaturatedFat 2.4, Cholesterol 76.3, Sodium 488.5, Carbohydrate 34, Fiber 3.7, Sugar 4.7, Protein 27.3
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