Spring onion fish cakes

Name: Spring onion fish cakes
Cuisine: American
Ingredients: 5 medium King fish deboned deskined; handful Spring onions; 1 tsp Ginger garlic paste; to taste Salt; 1 Beaten egg; 1-2 tsp Cornflour or maida; as required Refined oil; 1 tsp all purpose flour or maida

Kamalika Basu De @cook_17371188

mumbai

Fish cakes work excellent as starters! You serve it with mayonnaise, cheese or mustard sauce they go well with almost any choice of dip. While I prefer making them with King fish popularly called Surmai in India you can try making it with any boneless fish of your preference. And because the local vegetable market was brimming with the winter special spring onions I happened to finely chop them and add in the cakes. Sharing my recipe with you all. Hope you enjoy them as much as my folks did! Happy eating!!!

Kamalika Basu De @cook_17371188

Saved

Ingredients

5 mediumKing fish deboned deskined
handfulSpring onions
1 tspGinger garlic paste
to tasteSalt
1Beaten egg
1-2 tspCornflour or maida
as requiredRefined oil
1 tspall purpose flour or maida

Saved

Steps

1

De-bone and de-skin 5 medium sized king fish and blend them in a blender or you can mash them with your hands. Add salt as per your taste, a handful of chopped spring onions, 1 teaspoon of ginger garlic paste, 1 beaten egg and 1 to 2 teaspoon corn flour.
2

Mix well and give them small sized patty shaped balls and keep aside. If you see the consistency of the cakes isn’t firm enough to form shapes add 1 teaspoon all purpose flour or maida to it. Keep aside covered for minimum half an hour.
3

Add white oil to the non stick pan and shallow fry them covered on both sides. Drain the excess oil on a tissue paper. Serve with your choice of dip or sauce.