350 g
175 g
4
2.5 cm
2 tablespoons
1 tablespoon
115 g
1
2 tablespoons
85 g
1 tablespoon
55 ml
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white fish fillets, such as sole, plaice,
cod or whiting
peeled cooked prawns, chopped
spring onions, chopped
piece fresh root ginger, grated
chopped chopped coriander leaves
chopped fresh mint
fresh white bread crumbs
yolk, beaten
lemon juice
chick pea flour
ground coriander
vegetable oil for frying
mint sprigs and lemon slices, to garnish
salt and cayenne pepper |
Method :
Remove any skin and bones from
fish, wash and pat dry with absorbent kitchen paper. Mince fish, then transfer to a
bowl. Stir in prawns, spring onions,
ginger, coriander, mint, 55 g bread crumbs and salt and pepper. Add egg yolk and lemon juice and
mix well. Divide mixture into 16 pieces and
form each into a 1 cm thick round. Roll patties in remaining bread
crumbs to coat completely. Put flour and ground coriander in a
small bowl, season with salt and cayenne pepper, then add 115 ml
water and mix to a smooth batter. Heat oil in a frying pan. Dip prawn patties in batter, then
fry for 2-3 minutes on each side until golden brown. Drain on absorbent kitchen paper
and serve hot, garnished with mint and lemon slices.
Serves 4
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