|Fish||200 Gram (preferably tuna)|
|Onion||2 , finely chopped|
|Potato||1 , mashed (boiled)|
|Ginger||1 1⁄2 Inch, finely chopped|
|Garlic||6 Clove (30 gm), finely chopped|
|Pepper powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Coriander leaves||1 Teaspoon, chopped|
|Mint leaves||1 Teaspoon, chopped (pudina)|
|Bread crumbs||1⁄2 Cup (8 tbs) (required for coating)|
|Eggs||2 , beaten (only white)|
|Oil||2 Cup (32 tbs) (for deep frying)|
Cut and wash the fish. Mix with salt and turmeric. Keep aside for 10 minutes.
Cook the fish on a tawa until smooth and tender. Keep it aside to cool. Once done, mince the fish.
Separately fry onions until light brown.
Mix the minced fish with the ingredients from potato to pudina leaves, along with the fried onions.
Make even sized oval or round patties out of the mixture and dip them in into the beaten egg.
Coat with bread crumbs and deep fry until golden brown.
Best served with tomato chilli sauce.
Can also be served as a side dish with rice and curry.
Note: The patties can be kept frozen and deep fry them when required.