Fish Kebaabs (Courtesy of Mariam Vally) (16 May 2013)

½ kg stock fish – hake can also be used
Boil fish for an hour deboned and mashed
3 medium potatoes – boiled and mashed
1 level dessertspoon fine salt or as required
3 dessertspoons green crushed chillies or to taste
1 level dessertspoon fresh fine garlic
1 level dessertspoon fresh fine mustard
1 dessertspoon fine jeero
1 level tsp white pepper
2 dessertspoons fine dhania
Juice of ½ a lemon
1 cup greens – dhania spring onions chopped very fine

METHOD
Put fish through food processeor or mash woth a masher until sticky.
Add mash potatoes
Knead the mixture thoroughly.
Add all the ingredients and mix very well. make balls, flatten them slightly.
Dip in eggs and fry in hot oil.
VARIATIONS
Dip in egg, roll in breadcrumbs and fry in hot oil
Omit crushed chillies, instead add 1 ½ tsps black pepper, 2 dessertspoons mayonnaise and 1 tsp nutmeg.

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