How to make Fish Patties-SK Khazana -
Simple yet tasty these patties can be served anytime
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless fish (हड्डी रहित मछली), Large potatoes
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Fish Patties-SK Khazana checkout Amritsari Fish, Lasooni Fish Tikka, Chilli Fish with Crushed Potatoes, Roasted Fish with Tomato Mint Salsa . You can also find more Snacks and Starters recipes like Malvani Paneer Fry Sesame Corn Toast Pav Bhaji Martini Kebab Omelette - SK Khazana
Fish Patties-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Fish Patties-SK Khazana Recipe
Boneless fish cut into cubes and boiled 250 grams
Large potatoes boiled, peeled and mashed 3
Ginger-garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Green chillies finely chopped 2-3
Salt to taste
Oil to shallow fry
Onion rings to serve
Lemon wedges to serve
Method
Step 1
Put fish pieces in a bowl. Add potatoes, ginger-garlic paste, coriander powder, turmeric powder, green chillies and salt, mash and mix well.
Step 2
Divide the mixture into equal portions and shape into patties and keep them on a greased plate.
Step 3
Heat some oil on a non-stick tawa. Place the patties on it and drizzle some oil on each of them.
Step 4
Shallow-fry, turning sides, till evenly golden brown on both sides. Drain on absorbent paper.
Step 5
Serve hot with onion rings and lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
