Fish-Stuffed Potato Patties

Makes 6

1lb/500g baking Potatoes (about 4 small) 

3tsp/15mL salt or to taste, divided

8 oz/250g

Fish fillet (any variety), skinned

½ tsp/2mL turmeric

1 tsp/5mL  cider vinegar

1 tbsp oil

¾ cup finely chopped onion

1 tbsp raisins, chopped

1 tbsp minced green chiles, preferably serranos

1 tsp soy or Worcestershire sauce

1 tsp cayenne pepper

½ tsp freshly ground pepper

½ tsp granulated sugar

3 tbsp cilantro, chopped

Oil for pan-frying

1 egg, lightly beaten

¾ cup/175mL dry bread crumbs

In a saucepan of boiling water, cook potatoes until tender, 20 to 25 minutes.  Drain.  When cool enough to handle but still wrm, peel and mash.  Mix in 1 tsp (5 ml) of the salt.  Divied into 6 equal balls.

Place fish n a saucepan with 1 cup water.  Add turmeric, vinegar and ½ tsp of slat.  Bring to a gentle boil over medium heat.  Cook until fish flakes easily with fork. Drain and flake fish.

In a skillet, heat oil over medium heat.  Add onion and sauté until golden, 6 to 8 minutes.  Add fish, raisin, chiles, soy sauce, cayenne, remaining slat, pepper and sugar.  Mix well and remove from heat.  Mix in cilantro.  Divide mixture into 6 portions

To make patties: Flatten a potato ball between your palms.  Supporting flattened disk in the one hand, press gently wit fingers of other hand to make a cup.  Place one portion o the stuffing into cup.  Cover by gently pressing cup to enclose stuffing.  Press filled patty between palms to even out shape.  Make sure sides are sealed.  It should be 3 ½ to 4 inches (9 to 12) in diameter.  Continue to make remaining mixture into patties in the same way.

In a skillet, heat ½ inch (1 cm) oil over medium heat.  Dip each patty into beaten egg, then press into bread crumbs.  Fry, in batches without crowding, until bottoms are golden brown, 2 minutes.  Flip and fry until golden brown, 2 to 3 minutes.  Drain on paper towels.