Fish Kabaabs

I remember watching BBC Food a few years ago. There was a British home, an old woman, rain, tea and fish cakes. I can’t recall who the chef was but I remember the (then unfamiliar) combination of fish and potatoes. I was tempted. Since then, these have evolved into a desi version of a tea time snack.

I am starting to understand there is more British in me than I ever realized. My love for baking starts and ends with BBC Food. Anyways, here’s what you’ll need to make the tempting treat seen in the picture above.

Serves 2-3:

100 gm boneless, skinless fish (any type will do)
100 gm potatoes, peeled and boiled
2 tsp garlic paste
juice of one lemon
salt and pepper to taste
1 long stem of spring onion; peeled, washed and sliced
1/4 tsp ajwain (carum seeds)
a lightly beaten egg and breadcrumbs to coat kabaabs
oil for shallow frying

Marinate your fish in garlic paste, salt and lemon juice about an hour before you start. Then steam your fish for 5 minutes or until it just changes color.

Mash the boiled potatoes, shred and de-bone the steamed fish and mix both with the sliced spring onion and ajwain (carum seeds). Season with salt and pepper.
 Then shape your kabaabs any way you like, any size you like. There will be plenty to feed 2 people.

Coat them in first the egg and then the breadcrumbs. Then, shallow fry them and serve! So easy!

Enjoy making these! Don’t forget t leave me a comment below.



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