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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

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      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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