Ingredients
3 medium potatoes peeled, quartered & boiled
500g white fish (or tinned Tuna, Salmon or Mackerel)
1 tbsp vinegar
Spices
1 large onion – chopped finely
4 cloves garlic
1 tbsp grated fresh ginger
2 red chillies - chopped
2 green chillies – chopped
2 tbsp. finely chopped fresh coriander
1 tsp salt or more to taste
½ tsp chilli powder
1tsp cumin powder
Coating
1 egg beaten (or For egg substitute - Mix 2 tbsps. Cornflour with 3 tbsps. water to form a thick watery paste)
Golden breadcrumbs or plain flour for dusting
Vegetable oil for frying
Cooking Steps
Step 1
Bring a pan of salted water to the boil and cook the potatoes until tender, drain, mash and keep aside.
Step 2
Steam the fish (or drain the tinned fish), flake and add to the potatoes.
Step 3
Fry the finely chopped onion in 2 tbsp of oil until soft and translucent. Add the chopped garlic, ginger, chillies and continue frying for a further 2 minutes. Stir in the chilli powder, cumin, chopped coriander and vinegar.
Step 4
Add the fried onion mixture and 1 tsp salt to the mashed fish and potatoes. Add the beaten egg (or cornflour mixture) and mix well with your hands until the mixture is well blended.
Step 5
The same fish mixture can be used to make Fish cutlets and Fish Croquetts.
Put the breadcrumbs or flour into a shallow bowl.
To make Fish Cutlets: Shape large spoonfuls of the fish mixture into rounds using your hands. Flatten and coat in the flour. Chill in the fridge for 10-15 minutes before frying for 2-3 minutes on both sides until golden brown.
To make Fish Croquetts: Roll a tablespoon of the fish mixture into little balls and shape into finger length croquettes using your hands. Roll each croquette in breadcrumbs. Chill in the fridge for 10-15 minutes before deep frying for 2-3 minutes until golden brown