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Recipe

FISH AND POTATO TIKKIS

Serves: 6

A simple Indian croquette with fish, bold hints of cumin and green chile, and a refreshing mint chutney. This is a great way to use up leftover cooked white fish

Ingredients

  • 8 oz boneless and skinless cooked white fish (cod or red snapper fillets)
    1 lb. russet potatoes, peeled and cut into 1-inch chunks
    Kosher salt
    1/2 cup whole-wheat bread crumbs
    2 tbsp. fresh lime juice
    2 tbsp. roughly chopped cilantro
    1 tsp. ground cumin
    1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
    1/4 cup vegetable oil
    Mint chutney, for serving

Preparation

  • Cover the potatoes with salted water in a medium saucepan, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain the potatoes and let them cool completely.
    Add the potatoes to the bowl with the flaked fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
    In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Print Recipe
on The World Cuisine
 
 

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