Ingredients

• 450 g - fish fillet, steamed and flaked
• 4 slices - bread, soaked in water and squeezed dry
• 1 medium onion, peeled and chopped
• 1 tsp - grated root ginger
• 1 tsp - garlic powder
• 1 tbsp - chopped coriander leaves
• 1.5 tsp - freshly ground black pepper
• 2 green chillies, finely chopped
• 2 tsp - salt
• 2 egg whites
• 50 g - fresh breadcrumbs
• oil for deep frying
• tomato or mint sauce, to serve

How to Make Machchli Kabab

• Mix the fillet 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 croquette.
• Roll the croquettes in the breadcrumbs to coat them.
• Heat the oil to 180.5C or until a cube of bread browns in 30 seconds.
• Deep fry 3 to 4 croquettes at a time until golden.
• Serve hot with tomato or mint sauce.