Spicy shrimp patties
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White fish fillets (sole, cod or whiting) |
| 6 | ounces | Cooked peeled shrimp, chopped |
| 4 | Green onions, chopped | |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Chopped cilantro (fresh coriander) |
| 1 | tablespoon | Chopped fresh mint |
| 1 | Inch piece fresh gingerroot, grated | |
| 2 | cups | Fresh white bread crumbs |
| Salt and red (cayenne) pepper to taste | ||
| 1 | Egg yolk, beaten | |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Garbanzo bean flour |
| 1 | tablespoon | Ground coriander |
| ½ | cup | Water |
Directions
Mint sprigs and lemon slices, to 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, ½ cup of breadcrumbs, salt and cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into ½-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.
Makes 4 servings.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] Courtesy of Shareware RECIPE CLIPPER 1⅒