| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
East Indian |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon or tuna |
| 4 |
|
Potatoes |
| 3 |
ts |
Grated ginger |
| 1 |
|
Onion; chopped |
| 1/4 |
ts |
Cayenne pepper |
| 3 |
tb |
Ketchup |
| 1 |
|
Egg; slightly beaten |
|
|
Bread crumbs |
|
|
Vegetable oil for frying |
INSTRUCTIONS
submitted by: dsen@ccs.carleton.ca
(an East Indian appetizer), submitted by Devjani Sen
Peel and boil the potatoes. In the meantime, fry the onion and grated
ginger for 5-10 minutes. Add the fish and lightly saute in the onion/ginger
mixture for a few minutes. When the potatoes are boiled, mash them and add
the ketchup. Mix the fish and potato mixtures and let cool. After it has
cooled, form into small patty shapes, dip in egg and coat in bread crumbs.
Deep fry.
Recipe Archive - 15 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”