INDIAN FISH AND POTATO CROQUETTES

19 Apr 2019

A tasty and delicious Indian-style croquette to delight the senses during the holy festival of Ramadan. Simple yet spilling over with flavour!

 
 
 
 

APPETIZER

CATEGORY- INDIAN

PREP TIME: 45 minutes

COOK TIME: 30 minutes

TOTAL TIME: 1 hour 15 minutes

LEVEL OF DIFFICULTY: MEDIUM

Non-Vegetarian

6 servings

 

INGREDIENTS:

  1. 3 whole cloves
  2. 2 green cardamom pods
  3. 1 bay leaf
  4. 1 cinnamon stick
  5. 250 grams skinless cod or red snapper fillets
  6. 450 grams potatoes, peeled and cut into 1-inch chunks
  7. Salt
  8. 12 cup whole-wheat bread crumbs
  9. 2 tbsp. fresh lime juice
  10. 2 tbsp. roughly chopped cilantro
  11. 1 tsp. ground cumin
  12. 1 small green Indian chilli or serrano, stemmed, seeded, and minced (optional)
  13. 14 cup vegetable oil
  14. Mint chutney, for serving

 

INSTRUCTIONS

  1. In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes. Using a slotted spoon or tongs, transfer the fish to a bowl and let cool. Discard the spices and cooking liquid.
  2. Cover the potatoes with some salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
  3. Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 34-inch-thick patties.
  4. In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter. Serve with mint chutney on the side.