FISH CAKE

These Fish Cakes bring back memories of a big gathering at my home, a great non-vegetarian appetizer. With the addition of Indian spices, these fish cakes were really something special. A chilled winter evening can be easilly relished with these delicious luscious fish cakes and a mug of pipping hot coffee. Enjoy!

INGREDIENTS:
15 OZ can of Tuna Fish (may use Salmon / Macherel / Cod / Bhetki too)
1 tbsp Butter
1/4 tsp Black Pepper powder
2 Cloves Garlic (crushed)
2 Medium sized Potatoes (Parboiled)
2 tbsps Chickpea Flour (Besan)
1 Medium Sized Onion (finely chopped)
1" Ginger (minced)
2 tbsps finely chopped Cilantro / Parshley Leaves
1/2 tsp Chaat Masala
1 tbsp Lime Juice (fresh)
1/2 tsp Roasted Cumin seeds powder
1/2 tsp Garam Masala
1-2 Green Chillies (chopped)
1/2 tsp Red Chilli powder
1/2 Cup Bread Crumb
Salt to taste
Canola Oil for frying

METHOD:
Heat butter in a pan. Add cushed garlic in it. Saute for 30 seconds, add drained tuna fish now.

Sprinkle black pepper powder and little salt in it. Fry for 3-4 minutes on medium heat. Set it aside.

Mash parboiled potatoes in a large bowl.

Combine fish, chickpea flour, onion, ginger, green chillies, cilantro, chaat masala, lime juice, roasted cumin seeds powder, garam masala, green chillies, red chilli powder and salt with the mashed potatoes now.

Using by hand, mix up nicely so that there should not be any lump.

Take a ball (small amount) from the dough, give it a flat oval shape by using two palms. Roll on bread crumb. Keep aside. Follow the same process to make all fish cakes.

Heat canola oil in a deep fry pan. Fry 3-4 fish cakes at a time. Fry till it turns golden brown. Remove from oil by a slotted spoon and drain on a kitchen paper towel to absorb the excess oil. Fry all cakes following the same process.

Serve hot with chilli garlic sauce.

Enjoy Winter's evening with this delectable evening snack or appetizer!

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes