Scrumptious Kerala Fish Patties Food

SCRUMPTIOUS KERALA FISH PATTIES

Steps:

• Drain and flake the tuna.
• Mix together the ground cumin, coriander, turmeric and chile powder.
• Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
• Remove fish and place in a medium sized bowl.
• Add a little more oil to the skillet and then saute the onions till golden brown.
• Add the ginger and garlic and saute a couple of minutes more.
• Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
• Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
• Do not add too much potato, just enough to bind the fish.
• Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
• You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
• Saute patties in hot coconut oil until brown on all sides.
• Drain on paper towels and serve.

FISH PATTIES WITH TWO DIPPING SAUCES

Steps:

• Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
• Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
• Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
• Sweet Chili-Coriander Sauce.
• Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
• Stir in herbs and serve.
• Coriander Chili Yogurt.
• Combine all the ingredients in a small bowl and serve.
• To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

FISH PATTIES

Steps:

• In a large bowl,mix all ingredients except oil.
• In a large frying pan heat oil on medium heat.
• Shape the mixture into patties.
• Fry patties until lightly brown on both sides.

FISH PATTIES - THERMOMIX AND PALEO

Steps:

• Line a large platter with parchment paper. Set aside.
• Rough chop the scallions and drop into the TM bowl. Hit turbo once or twice to mince. Tip out and set aside.
• Place fish in TM bowl. Chop time and speed will depend upon the type of fish. You want it minced, but not liquified. I used Nile Fish filets, and chopped 20 seconds/speed 6.
• Add the eggs as the blades are turning to chop the fish.
• Add the mayonnaise, the reserved scallions, the seasonings, and the coconut flour. Mix 10 seconds/speed 6 - check to see if everything is combined. If it is you're good to go! If not, mix some more.
• Form the mixture into 8 patties of equal size. Place the patties onto the prepared platter and then put into the fridge to chill for at least 30 minutes.
• After the patties have chilled, heat the oil over medium heat. Fry the patties about 4 minutes per side - until cooked through.
• Serve immediately.

CAJUN FISH PATTIES

Steps:

• In a food processor, combine fish fillets, green shallots, garlic, fish sauce, coriander, lemon juice and cajun spice.
• Process until smooth.
• Form into 8 patties. Toss lightly in flour.
• Heat a non-stick frypan to medium heat and spray with cooking oil. Fry patties for 3-4 mins each side, in batches, till golden and cooked through.
• Enjoy.