Malu bola cutlis

Malu bola cutlis

Fish koftas

By
From
The Complete Asian Cookbook
Makes
60
Photographer
Alan Benson

Ingredients

Quantity Ingredient
425g tinned mackerel or snoek
500g floury potatoes, peeled
1 large onion, finely chopped
1 large egg, beaten
60g fresh white breadcrumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ceylon curry powder
1 tablespoon fresh dill, finely chopped
2 teaspoons fresh red or green chillies, finely chopped
dry breadcrumbs or cornflake crumbs, for coating
oil, for deep-frying

Method

  1. Drain the fish, pressing with a spoon to get rid of as much liquid as possible.
  2. Cook the potatoes in a saucepan of boiling water until cooked through, then mash while hot. Measure and take same weight as that of the drained fish. Mix the mackerel and potato together in a bowl with the onion, egg, fresh breadcrumbs, salt, pepper, curry powder, dill and chilli and mix well to combine. Shape the mixture into small balls — you should make about 60 in total. Roll each ball in the dry breadcrumbs to coat, then place on baking trays and refrigerate for 1 hour to help set the coating.
  3. Heat the oil in a large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the balls, in batches, until brown. Do not have the oil too hot or the crumb coating will float off and the koftas will brown before they are heated through. When nicely brown lift out with a slotted spoon and drain on paper towel. These fish koftas can be made ahead of time and frozen in a plastic freezer bag when cool — you will need to reheat in a moderate oven before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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