Fish Koftas Recipe

• 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
  

• 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.