Ingredients : Makes about 60
pieces of fish koftas
425 g canned mackerel
g floury potatoes
large onion, chopped very finely
large egg, beaten
slices white sandwich bread
teaspoon ground black pepper
teaspoon curry powder
teaspoon dried dill weed
teaspoons finely chopped fresh red chilies, seeded
Dry breadcrumbs for coating
Oil for deep frying
Thoroughly drain the canned fish with a
sieve. Remove as much liquid as possible. Heat up a pot with water and
boil the floury potatoes. Mash while still hot to obtain the same weight
as the drained fish. Mix them together in a bowl with the egg, onion,
white bread trimmed of the crust, seasoning, dill and chilies. Mix
thoroughly and shape into 60 small balls. Roll each ball in the dry
breadcrumbs and fry a few at a time in deep hot oil over medium heat.
When browned, lift out on a slotted spoon and drain on absorbent paper.
These fish koftas can be prepared ahead and frozen in a zipper bag when
cool. Before serving, just reheat in a moderate oven.