Fish Cakes

Ingredients

• 2 Rawas fish fillets 
• Salt to taste 
• 2 teaspoons oil + for shallow-frying
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste 
• 2 medium potatoes, boiled and peeled 
• 2 eggs
• 1-2 green chillies, finely chopped
• 1 tablespoon chopped fresh coriander leaves
• 1¼ cups dried breadcrumbs
• 2-3 tablespoons refined flour (maida)
• Tomato ketchup for serving

Method

1. Heat some water in a non-stick pan. Add salt and bring to boil. Place fish filets and poach for 4-5 minutes. Drain on a plate.
2. Heat 2 teaspoons oil in a non-stick pan. Add onion and sauté. Add salt and sauté till onion turns translucent. 
3. Add ginger-garlic paste and sauté for 1 minute. Switch off heat and set aside to cool.
4. Put the poached fish fillets in a bowl and flake using a fork. Grate potatoes, add 1 egg, sautéed onion mixture, green chillies, coriander leaves and adjust salt and mix. 
5. Add ¼ cup breadcrumbs to fish mixture and mix well. 
6. Grease your palms with some oil, divide the fish mixture into equal portions and shape into cakes.
7. Spread flour on a plate. Add a pinch salt and mix well. 
8. Beat an egg in a shallow plate. Add a pinch salt and mix well. 
9. Spread remaining breadcrumbs on another plate.
10. Coat each fish cake with flour, dip in beaten egg and coat with breadcrumbs. 
11. Heat some oil in another non-stick pan. Place the fish cakes and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper. 
12. Serve hot with tomato ketchup.