This recipe makes use of gram flour (chickpea flour) as a binding agent, relatively than potatoes, lending it a agency texture that holds collectively very effectively. It’s a fish cake with the pleasing texture of a chillibite (bhaji/pakora), the Indian (and Punjabi) delicacy that gram flour is finest recognized for.
500 g filleted white fish, flecked or chopped finely (I used gurnard, however hake or different white fleshed fish will do effective)
175 g gram (chickpea, a.okay.a. chana) flour
1 medium onion, chopped
2 garlic cloves, chopped
1 inexperienced chilli, seeded and chopped finely, elective
Splash of olive oil for frying the onion and garlic
Small handful mint (or coriander) leaves, stems eliminated, leaves chopped finely
1 scant tsp floor coriander
1 scant tsp floor fennel seeds
1 scant tsp floor cumin seeds
Salt and pepper to style
1 massive egg
Additional gram flour for dipping the fish truffles in earlier than frying
Cooking oil for frying the fish truffles, or use butter or ghee
Chop the filleted fish into tiny items. Really feel for any doable bones, lower them away and discard them. Put the fish items right into a bowl.
Fry the onion and garlic till frivolously golden in a bit olive oil. Add this to the bowl.
Add to the bowl the 175 g gram flour, floor cumin, fennel and coriander, the mint (or coriander) leaves, chilli if utilizing, salt and pepper, and the egg.
Pour further gram flour right into a container and season with salt and pepper. Give it an excellent shake. About half a cup of flour ought to do; you simply want sufficient to coat the variety of fishcakes you’re making.
Use clear fingers to work the combo collectively completely, then divide the combination into 4 to 6 fish truffles. I made 4 relatively massive ones, however after all you can also make extra smaller ones when you choose.
Coat every fish cake on all sides effectively with the flour, then pat each between your palms and flatten them a bit. Pop them into the fridge for half an hour earlier than frying them, to agency them up.
Warmth oil in a frying pan and fry on all sides till effectively golden, on a lowish warmth, to make certain they cook dinner by means of to the center.
Serve with chutney. DM/TGIFood
Our Thank God It’s Meals publication is distributed to subscribers each Friday at 6pm, and printed on the TGIFood platform on Every day Maverick. It’s all about nice reads on the themes of meals and life. Subscribe here.
Ship your recipes to [email protected] with a hi-resolution horizontal (panorama) picture.