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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.
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