Fish Kabab
Ingredients
Haddock fillet, steamed and flaked: 500gmBread, soaked in water and squeezed: 4 slices
Onion: 1 (peeled and chopped)
Ginger paste: 1tsp
Garlic powder: 1tsp
Coriander leaves: 1tbsp(chopped)
Pepper powder: 1/2tsp
Green chilly: 2(ficely chopped)
Egg: 2 (white)
Bread crumbs: 50gm
Oil for fry
Salt to taste
Method
Mix the haddock with the soaked bread. Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together to form a dough. Divide this dough into 16 portions and mould them to the required shape. Chill until firm. Beat the egg whites until fluffy and dip in each kabab. Roll the kababs in the breadcrumbs to coat them. Heat the oil to 180ºC, or until a cube of bread browns in 30 seconds. Deep fry 3 or 4 kababs at a time until golden. Serve hot with tomato or mint sauce.