|Cod/Haddock||1 1⁄4 Pound, cooked|
|Onion||1 Large, finely chopped|
|Potatoes||2 , cooked and mashed|
|Green chilies||2 , finely chopped|
|Ginger root||1⁄2 Inch, finely chopped|
|Chili powder||14 Teaspoon|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
|Dry breadcrumbs||1 Cup (16 tbs) (For Coating)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Lemon wedges||2 (For Garnish)|
Remove the bones from the fish and mash the flesh.
Mix in the onion and the mashed potatoes.
Then stir in the whole chillies, coriander, ginger and chilli powder.
Season to taste with salt and pepper.
Add 1 beaten egg to bind the mixture.
Divide the mixture into 8 pieces.
Roll into balls then flatten them into rounds, about 1/2 inch thick.
Dip the patties in beaten egg, then coat with breadcrumbs.
Fry on both sides in shallow oil until brown.
Garnish with lemon wedges.