Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

This is from the Foodcourt column, Weekend.

Ingredients Nutrition

Directions

  1. Chop bread into cubes and put into a food processor/grinder.
  2. Cover and process until you have breadcrumbs.
  3. Keep aside until required.
  4. Mix fish with the soaked bread in a bowl.
  5. Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
  6. Mix well to form a dough.
  7. Divide this dough into 16 portions.
  8. Mould them to the required round kofta shape.
  9. Chill until firm.
  10. In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
  11. Dip each kofta in the egg white.
  12. Then, roll each kofta in the breadcrumbs.
  13. Toss to coat.
  14. Heat oil in a wok.
  15. Deep fry 3 or 4 koftas at a time, on either side, until golden.
  16. Remove on clean paper kitchen napkins to drain excess oil.
  17. Transfer to a serving bowl.
  18. Serve hot with tomato or mint sauce.