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Machchli Kabab
By : Method
- Mix the fillet with the soaked bread.
- Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together to form a dough.
- Divide this dough into 16 portions and mould them to the required shape. Chill until firm.
- Beat the egg whites until fluffy and dip in each croquette.
- Roll the croquettes in the breadcrumbs to coat them.
- Heat the oil to 180�C or until a cube of bread browns in 30 seconds.
- Deep fry 3 to 4 croquettes at a time until golden.
- Serve hot with tomato or mint sauce.
Ingredients:
450 g - fish fillet, steamed and flaked
4 slices - bread, soaked in water and squeezed dry
1 - medium onion, peeled and chopped
1 tsp - grated root ginger
1 tsp - garlic powder
1 tbsp - chopped coriander leaves
� tsp - freshly ground black pepper
2 - green chillies, finely chopped
2 tsp - salt
2 - egg whites
50 g - fresh breadcrumbs
oil for deep frying
tomato or mint sauce, to serve
450 g - fish fillet, steamed and flaked
4 slices - bread, soaked in water and squeezed dry
1 - medium onion, peeled and chopped
1 tsp - grated root ginger
1 tsp - garlic powder
1 tbsp - chopped coriander leaves
� tsp - freshly ground black pepper
2 - green chillies, finely chopped
2 tsp - salt
2 - egg whites
50 g - fresh breadcrumbs
oil for deep frying
tomato or mint sauce, to serve
RECIPES BY REHANA KHAMBATY
