Indian fish cakes
Number: 4 persons
Complexity: easy
Working time: x min/hour
Total preparation: 1 hour
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Ingredients
500 g cod (or other white fish)
1 large potato
1 onion
1 green pepper
2 cm ginger
1 tbsp cumin seeds
1 tbsp fresh coriander
1.2 tbsp cornstarch
1 egg
salt and pepper to taste
chili powder to taste
some oil for frying
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Other supplies
Wok
- - -
Mis en place
Poach the fish in a layer of water for 10 minutes until done
Boil the potato (whole) for 5-7 minutes with a little salt, drain and grate the potato and let it cool.
Finely chop the ginger (do not grate).
Roast the cumin in a frying pan.
Finely chop the coriander, green pepper and onion.
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Preparation
Break the fish into flakes in a large bowl.
Add the cooled potato, loosen the potato with a fork.
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Add these ingredients to the fish/potato mixture with the cornstarch and the egg.
Season with salt and pepper.
Mix everything together well.
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Shape the mixture into 16 cookies.
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Heat the oil to about 180 degrees.
Bake the cookies for 5 minutes until golden brown.
Let them drain on kitchen paper.
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KPK/28jun18
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