Description
A traditional recipe from my in-laws
Ingredients
Scale
For the cakes
- 1 Tin Mackerel fish in brine (approx 400gm)
- Handful of fresh coriander, finely chopped
- 1 medium onion, finely chopped
- 2 large potatoes, boiled and mashed
- 8 green chilies, finely chopped
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 egg
- 2 tablespoons bread crumbs (plus more for coating)
- Salt to taste
Others
- 1 egg
- Breadcrumbs
- Oil for frying
Instructions
- Remove the middle bone from the tinned fish and squeeze out the excess water with your palm – fish must be dry.
- Flake the fish with your fingers till its broken into fine pieces.
- Mix in the remaining ingredients for the fishcakes and blend well (best to use your hands) till the mixture is firm enough to roll.
- Make 18-20 cylindrical patties out of the mixture and keep aside.
- Beat the other egg in a bowl
- Dip each fish cake in the egg, and then into breadcrumbs.
- Heat the oil in a pan and shallow fry till golden brown on each side.
- Serve hot with a cup of masala chai!
- Prep Time: 20 mins
- Cook Time: 10 mins