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Fish Cakes
Fish Cakes
Ingredients
1 1/2 lbs (650gms) hammour or Cha-naad,
1/2 cup chopped frsh parsley,
3 eggs beaten,
1 cup bread crumbs,
6 cloves garlic,
3 tablespoons loomi (lemon juice),
2 onions chopped and browned in a little oil,
Salt to taste
1 teaspoon vinegar
1 teaspoon turmiric
2 teaspoons bezar
1 teaspoon baking powder
1/2 teaspoon cummin
Extra breadcrumbs for coating
Corn oil for frying
Lime slices, for garnish
Cucumber slices, for garnish
Instructions
A favourite for any afternoon visit, the cakes can be made in advance and kept in your refrigerator for up to 24 hours, then fried. Enough for 6-8 serves.
1/2 cup chopped frsh parsley,
3 eggs beaten,
1 cup bread crumbs,
6 cloves garlic,
3 tablespoons loomi (lemon juice),
2 onions chopped and browned in a little oil,
Salt to taste
1 teaspoon vinegar
1 teaspoon turmiric
2 teaspoons bezar
1 teaspoon baking powder
1/2 teaspoon cummin
Extra breadcrumbs for coating
Corn oil for frying
Lime slices, for garnish
Cucumber slices, for garnish
Instructions
- Place fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with hands.
- Crush the garlic and pound with loomi in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.
- If too wet, add little flour, if too dry, add little cold water.
- Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs.
- Deep fry until they turn golden brown. Serve them hot!
A favourite for any afternoon visit, the cakes can be made in advance and kept in your refrigerator for up to 24 hours, then fried. Enough for 6-8 serves.