MAKES ABOUT : 20
Ingredients :
Ingredients :
1) FLOURY POTATOES 400–500g (14oz–1lb 2oz), coarsely chopped
2) SKINLESS FILLETS OF WHITE FISH 200–250g (7–9oz)
3) RAW PRAWNS 200–250g (7–9oz), peeled and deveined
4) LIME JUICE 1 teaspoon
5) CHOPPED FRESH CORIANDER 2 heaped tablespoons
6) FRESH GREEN CHILLIES 1–2, according to taste
7) CUMIN SEEDS 1 heaped teaspoon, toasted and crushed
8) GARLIC 3 cloves, crushed
9) WHITE BREAD 2–3 slices, crusts removed (optional)
10) SUNFLOWER OIL for frying
11) FRESH GREEN CHUTNEY to serve
12) SALT AND FRESHLY GROUND BLACK PEPPER
FOR THE COATING
1) PLAIN FLOUR 50–100g (1¾–3½oz)
2) EGGS 3–4, lightly beaten
3) MEDIUM SEMOLINA 200g (7oz)
2) SKINLESS FILLETS OF WHITE FISH 200–250g (7–9oz)
3) RAW PRAWNS 200–250g (7–9oz), peeled and deveined
4) LIME JUICE 1 teaspoon
5) CHOPPED FRESH CORIANDER 2 heaped tablespoons
6) FRESH GREEN CHILLIES 1–2, according to taste
7) CUMIN SEEDS 1 heaped teaspoon, toasted and crushed
8) GARLIC 3 cloves, crushed
9) WHITE BREAD 2–3 slices, crusts removed (optional)
10) SUNFLOWER OIL for frying
11) FRESH GREEN CHUTNEY to serve
12) SALT AND FRESHLY GROUND BLACK PEPPER
FOR THE COATING
1) PLAIN FLOUR 50–100g (1¾–3½oz)
2) EGGS 3–4, lightly beaten
3) MEDIUM SEMOLINA 200g (7oz)
Preparation Method :
- Cook the potatoes in boiling water
for about 8–10 minutes, until tender. Drain, return to the pan and shake
over a low heat until dry and floury. Set aside to cool.
- If you have a steamer, place the fish in it and steam until cooked (about 7–8 minutes). Otherwise, place in a pan of very shallow boiling water and poach until cooked (about 1–2 minutes). Drain and allow to cool, then cover and chill.
- Steam or poach the prawns in the same liquid used for the fish – this should take no more than 2–3 minutes at a simmer because you want them tender, not rubbery. Set aside to cool.
- Mince the fish and prawns together. Alternatively, mash the fish with a fork, and chop the prawns with a knife, then mix them together.
- Mash the cooled potatoes until fine and smooth. Add the fish mixture, lime juice, coriander, chillies, cumin seeds and garlic and stir well. If the mixture is too sticky, soak the bread in a little water and squeeze dry, then work it into the potato. Taste and season with salt and pepper. Divide the seafood mixture into 20 equal pieces and roll them into balls.
- Put the flour, egg and semolina into 3 separate shallow bowls. Taking 1 ball at a time, flatten to about 1cm (½in) thick and first dust in the flour, then dip in the egg and finally roll in the semolina, ensuring it is well coated. Transfer to a tray and repeat this process until you have 20 coated patties. Chill for 1 hour to firm up.
- Heat a 5cm (2in) depth of oil in a deep pan. When hot, fry the patties a few at a time until crisp and golden. Drain on kitchen paper.
- Serve hot or warm with Fresh Green Chutney.
- If you have a steamer, place the fish in it and steam until cooked (about 7–8 minutes). Otherwise, place in a pan of very shallow boiling water and poach until cooked (about 1–2 minutes). Drain and allow to cool, then cover and chill.
- Steam or poach the prawns in the same liquid used for the fish – this should take no more than 2–3 minutes at a simmer because you want them tender, not rubbery. Set aside to cool.
- Mince the fish and prawns together. Alternatively, mash the fish with a fork, and chop the prawns with a knife, then mix them together.
- Mash the cooled potatoes until fine and smooth. Add the fish mixture, lime juice, coriander, chillies, cumin seeds and garlic and stir well. If the mixture is too sticky, soak the bread in a little water and squeeze dry, then work it into the potato. Taste and season with salt and pepper. Divide the seafood mixture into 20 equal pieces and roll them into balls.
- Put the flour, egg and semolina into 3 separate shallow bowls. Taking 1 ball at a time, flatten to about 1cm (½in) thick and first dust in the flour, then dip in the egg and finally roll in the semolina, ensuring it is well coated. Transfer to a tray and repeat this process until you have 20 coated patties. Chill for 1 hour to firm up.
- Heat a 5cm (2in) depth of oil in a deep pan. When hot, fry the patties a few at a time until crisp and golden. Drain on kitchen paper.
- Serve hot or warm with Fresh Green Chutney.
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