Machchli Kababs

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 450 g - haddock 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 Kababs

  • 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 kebab.
  • Roll the kebabs in the breadcrumbs to coat them.
  • Heat the oil to 180 degree C, or until a cube of bread browns in 30 seconds.
  • Deep fry 3 or 4 kebabs at a time until golden.
  • Serve hot with tomato or mint sauce.

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