Ingredients
Scale
For the patties
- 1 Big Potato / 1 Cup boiled and mashed potato
- 250 grams fish filet – 1 Cup steamed and shredded fish filet (I used Salmon)
- 2 teaspoon vegetable oil
- 1 teaspoon minced ginger
- 1 medium onion, chopped
- 4 green chillies, minced
- 1 teaspoon salt
- 5 sprigs mint leaves, chopped fine
- 6 sprigs coriander leaves, chopped fine
For the Patty outer covering
- 1 egg, beaten
- 1 cup bread crumbs
For frying
- 500 ml sunflower / vegetable oil
Instructions
For the patties
- Heat oil in a pan and add in the minced ginger. Fry for a minute.
- Add in the onions and green chillies. Fry till the onions are soft.
- Add in the salt.
- Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
- Mix well and saute for a minute.
- Remove from heat.
For the Patty outer covering
- Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
- Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
- Dip the patties in the eggs and then roll it in the bread crumbs.
- Set aside.
- At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
- The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.
Deep Fry
- Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
- Serve with Ketchup or Mayo.
Notes
A Note on Freezing
Freeze the bread crumb coated patties on a plate for about 4-5 hours. Make sure they don’t stick to each other. Then remove the plate and transfer the patties into zip lock bags. By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other.
Just remove the patties 30 minutes before and thaw them at room temperature.
Fry in hot oil
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: South Indian