Spicy Indian Fishcakes With A Crisp Coating (Macher Chop)

1. 1

   Peel the potatoes and mash the potatoes well.

2. 2

   Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)

3. 3

   Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.

4. 4

   Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.

5. 5

   Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.

6. 6

   Dip the cake in the batter and then coat well with the breadcrumbs.

7. 7

   Set this aside on a dry plate and continue until all the mixture is used up.

8. 8

   Place the fishcakes in the refrigerator for at least an hour.

9. 9

   Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.

10. 10

    Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.

11. 11

    Fry all the cakes in this manner and drain on paper towels and serve..

* Per serving · 4 servings · Values may vary.

No additional tips available.