| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Eggs, Grains | Indian | Ethnic, Fish, Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | White fish fillets (sole, cod or whiting) |
| 6 | oz | Cooked peeled shrimp, chopped |
| 4 | Green onions, chopped | |
| 1/4 | c | Vegetable oil |
| 2 | tb | Chopped cilantro (fresh coriander) |
| 1 | tb | Chopped fresh mint |
| 1 | Inch piece fresh gingerroot, grated | |
| 2 | c | Fresh white bread crumbs |
| Salt and red (cayenne) pepper to taste | ||
| 1 | Egg yolk, beaten | |
| 2 | tb | Lemon juice |
| 3/4 | c | Garbanzo bean flour |
| 1 | tb | Ground coriander |
| 1/2 | c | Water |
INSTRUCTIONS
Mint sprigs and lemon slices, to garnish Remove any skin and bones from fish, rinse and pat dry with paper towels. Mince fish, then transfer to a bowl. Stir in shrimp, green onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into 1/2-inch thick rounds. Roll patties in remaining bread crumbs to coat completely. Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to 3 minutes on each side until golden brown. Drain on paper towels and serve hot, garnished with mint and lemon slices. Makes 4 servings. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] Courtesy of Shareware RECIPE CLIPPER 1.1 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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