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

Related recipes