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Ingredients : Makes about 60
pieces of fish koftas
425 g canned mackerel
500
g floury potatoes
1
large onion, chopped very finely
1
large egg, beaten
3
slices white sandwich bread
2
teaspoons salt
1/2
teaspoon ground black pepper
1
teaspoon curry powder
1
teaspoon dried dill weed
3
teaspoons finely chopped fresh red chilies, seeded
Dry breadcrumbs for coating
Oil for deep frying
Method :
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.
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