Fish Koftas Recipe

Fish Koftas Recipe

  Ingredients: 

  • 500 g
  • 425g
  • 1 large
  • 1 large
  • 3 slices
  • 2 teaspoons
  • 1/2 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 2 teaspoons

  • Floury potatoes
  • Can mackerel
  • Onion, very finely chopped
  • Eggs, beaten
  • White sandwich bread
  • Salt
  • Ground black pepper
  • Ceylon curry powder
  • Dried dill weed
  • Finely chopped fresh red chilies, seeded Dry breadcrumbs for coating Oil for deep frying
Direction:

  • Drain fish very thoroughly in a sieve, pressing with a spoon to get rid of as much liquid as possible.
  • Boil potatoes, mash while hot and take same weight as that of the drained fish.
  • Mix together in a bowl with the onion, egg, white bread trimmed of crusts and crumbed finely, the seasoning, dill and chilies.
  • Mix thoroughly and shape into 60 small balls.
  • Roll in the dry breadcrumbs and fry a few at a time in deep hot oil over medium heat.
  • Do not have oil too hot or crumb coating will float off and koftas will brown before they are cooked through.
  • When nicely brown lift out on slotted spoon and drain on absorbent paper.
  • These fish koftas can be made ahead, frozen in a plastic bag when cool, and reheated in a moderate oven before serving.
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