Spicy Shrimp Patties
fish, indian, shellfish
1 lb white fish fillets (sole, cod or wh; iting)
6 oz cooked peeled shrimp, chopped
4 green onions, chopped
1/4 cup vegetable oil
2 tablespoon chopped cilantro (fresh coriander)
1 tablespoon chopped fresh mint
1 inch piece fresh gingerroot, grated
2 cup fresh white bread crumbs
1 salt and red (cayenne) pepper to ta; ste
1 egg yolk, beaten
2 tablespoon lemon juice
3/4 cup garbanzo bean flour
1 tablespoon ground coriander
1/2 cup water
1 mint sprigs
1 lemon slices for garnish
Remove any skin and bones from fish, rinse and pat dry with paper towels. Mince fish, then transfer to a bowl. Stir in shrimp, green onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and
cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into 1/2-inch thick rounds. Roll patties in remaining bread crumbs to coat completely.
Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to 3 minutes on each side until golden brown. Drain on paper towels and serve hot, garnished with mint and lemon slices.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]
Yield: 4 servings