| 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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