By Alison Pinto
Ingredients
1/2 kg any fleshy fish (shark will be quite good)
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Method:
- Clean and boil the fish in lightly salted water.
- Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and pepper.
- Add enough lime juice and stock to moisten. Add salt if required.
- Form into oval rolls, dip in the egg then coat with breadcrumbs.
- Deep fry until golden.
Non Veggies Index
