Egyptian Fish Kofta

These are like Spanish croquettas. The spice mix used is quite delicate. Serve with a side dish that is crisp or that is spicy.

• Ready In: 1 hr
• Serves: 2-4
• Yields: 10-12 kofta

Ingredients

• 275  g  boneless white fish
• 250  g potatoes
• 1  garlic clove
• 1⁄2 small  chopped onion
• 2  tablespoons fresh coriander
• 1  tablespoon flat leaf parsley
• 1  teaspoon cumin
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  beaten eggs
• 1  cup  coarse  fresh breadcrumb
• 2  cups  oil (for frying)

Directions

1. Poach fish in salted water for 10 minutes. Remove when cooked.
2. Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
3. While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).
4. Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
5. Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
6. Heat the oil for frying.
7. Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.
8. Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
9. Serve with squeezed lemon.