Best Scrumptious Kerala Fish Patties Recipes

FISH PATTIES WITH TWO DIPPING SAUCES

Fish Patties With Two Dipping Sauces image

These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch

Provided by The Flying Chef

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 25

Ingredients

1 carrot, grated
1 zucchini, grated
3 green onions, sliced thinly
3 garlic cloves, quartered
1 red chile, seeded, chopped
2 teaspoons fresh ginger, grated
1 1/2 tablespoons fresh coriander, chopped
1 teaspoon grated lemon rind
500 g white fish fillets, chopped
1 tablespoon fish sauce
1 teaspoon turmeric
1 tablespoon oyster sauce
1/2 cup panko breadcrumbs, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
40 -50 ml peanut oil
1 tablespoon white wine vinegar
1 teaspoon brown sugar
100 ml sweet chili sauce
1 teaspoon dried basil or 1 tablespoon fresh basil
1 1/2 tablespoons fresh coriander, finely chopped
150 g yogurt, natural
1/2 teaspoon garlic powder
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons fresh coriander, finely grated
3 teaspoons sweet chili sauce

Steps:

Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
Sweet Chili-Coriander Sauce.
Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
Stir in herbs and serve.
Coriander Chili Yogurt.
Combine all the ingredients in a small bowl and serve.
To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

Nutrition Facts : Calories 338.5, Fat 13.7, SaturatedFat 3.2, Cholesterol 90.8, Sodium 890.2, Carbohydrate 24.8, Fiber 3.3, Sugar 7.1, Protein 29.1

SCRUMPTIOUS KERALA FISH PATTIES

Scrumptious Kerala Fish Patties image

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

Ingredients

1 (15 ounce) can tuna fish
1 (7 ounce) can tuna fish
2 small potatoes, boiled and mashed
1/2 cup cooked green peas
1 -2 tablespoon coconut oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon pure ground red chili powder (not the chili spice mix)
2 medium onions, finely chopped
1 inch ginger, finely chopped
4 cloves garlic, finely minced
1 teaspoon garam masala
2 teaspoons tomato paste (optional)
2 -3 tablespoons fresh cilantro, finely chopped
3 green chilies, finely chopped (and seeded if desired)
salt, to taste
2 eggs, beaten well
2 -3 cups breadcrumbs
coconut oil or other vegetable oil, for shallow frying

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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