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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 12 |
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This is from the Foodcourt column, Weekend. Ingredients:
450 g white fish fillets, steamed and flaked |
4 slices white bread, soaked in water and squeezed dry |
1 medium onion, peeled and chopped |
1 teaspoon ginger, peeled,washed and grated |
1 teaspoon garlic paste |
1 tablespoon fresh coriander leaves, washed and chopped |
1/2 teaspoon ground black pepper |
2 teaspoons salt |
2 green chilies, chopped |
2 egg whites |
50 g fresh breadcrumbs |
oil, to deep fry |
tomatoes or mint sauce, to serve with |
Directions:
1. Chop bread into cubes and put into a food processor/grinder.
2. Cover and process until you have breadcrumbs.
3. Keep aside until required.
4. Mix fish with the soaked bread in a bowl.
5. Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
6. Mix well to form a dough.
7. Divide this dough into 16 portions.
8. Mould them to the required round kofta shape.
9. Chill until firm.
10. In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
11. Dip each kofta in the egg white.
12. Then, roll each kofta in the breadcrumbs.
13. Toss to coat.
14. Heat oil in a wok.
15. Deep fry 3 or 4 koftas at a time, on either side, until golden.
16. Remove on clean paper kitchen napkins to drain excess oil.
17. Transfer to a serving bowl.
18. Serve hot with tomato or mint sauce.
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