Mackerel Kebabs or Fishcakes 1, Mamta's
Bangra Machli ke Kabab/Cutlets
These delicious fish kebabs are made from smoked fish and very easy to make. They are great as a pre-dinner snack, or served with shredded lettuce as a starter or as part of a buffet. They can be also added to a curry sauce, but make them as balls (koftae) for this. Serve them as burgers, with a salad of choice. Serves 5-6
Edited August 2012
250 gm. smoked fish such as mackerel, salmon or kippers.
Salt to taste (very little salt is required when using smoked fish, because it is already salted)
500 gm. potatoes
1/2 tsp. ground black pepper
A handful of chopped coriander leaves
1 medium onion, finely chopped
2 cloves garlic, grated or very finely chopped
2 green chillies finely chopped
2 standard eggs, beaten lightly
Oil for pan frying
Boil potatoes in their skin and cool. Peel and mash.
Place all ingredients in a bowl and mash together. Cover and leave in the fridge for 30 minutes for flavours to mingle. I often make the mix the day before and leave it in the fridge overnight.
Shape into burger patties or into balls with oiled palms. You make them pear shaped or even like a croquette.
For flat patties shapes, shallow frying in a non-stick frying pan is best. Fry turning them over gently until golden brown on both sides.
For balls and croquette shapes, deep frying in medium hot oil in a karahi or wok is best. Heat oil and test fry one first, to ensure that they do not come apart. If they do, add a little more egg or besan (chickpea flour) or plain flour.
Drop gently from the side of the wok and fry until golden brown on both sides, turning them over gently, one by one.
Drain and leave on a paper towel to absorb oil.
Serve hot with Green Mango Chutney.
To freeze kebabs, spread them out in a tray and freeze first, before stacking them in a sandwich bags or boxes. This will stop them from sticking together.
Some varieties of potatoes are very friable and kebabs keep breaking up during frying. Adding 1-2 tbsp. of besan/gram flour or a little beaten egg stops them for breaking during frying.
The kebabs can be made a day or two in advance and re-heated in an oven before serving.