Fish patties

Fish patties

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

In India, fresh fish is used to make these fragrant appetisers. In Australia, canned fish is generally substituted.

Ingredients

Quantity Ingredient
1 x 425g can tuna, in spring water
1 onion, finely chopped
3 garlic cloves, minced
2.5cm piece ginger, finely chopped
2 green chillies, finely chopped
1/4 bunch coriander leaves, finely chopped
2 slices white bread
2 tablespoons lime or lemon juice
2 eggs, beaten
vegetable oil, for frying

Method

  1. Drain the tuna, reserving the liquid. In a large bowl, combine the tuna, onion, garlic, ginger, green chilli and coriander, and mix well. Soak the bread slices one at a time in the reserved liquid. Squeeze the bread and crumble into tuna mixture. Add lime juice and eggs, and mix well. Set aside for 15 minutes. Form into patties, the size of golf balls.
  2. Heat oil in a frying pan and shallow-fry a few patties at a time, turning them over when browned. Th is will take a few minutes for each side. Drain the patties on paper towels. Serve hot or cold with tomato sauce.
Tags:
Jewish
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