Spicy Indian Fish Koftas

This is from the Foodcourt column, Weekend.

• Ready In: 2 hrs 40 mins
• Yields: 16 koftas

Ingredients

• 450  g  white fish fillets, steamed and flaked
• 4  slices  white bread, soaked in water and squeezed dry
• 1  medium onion, peeled and chopped
• 1  teaspoon ginger, peeled,washed and grated
• 1  teaspoon garlic paste
• 1  tablespoon fresh coriander leaves, washed and chopped
• 1⁄2 teaspoon ground black pepper
• 2  teaspoons salt
• 2  green chilies, chopped
• 2  egg whites
• 50  g  fresh breadcrumbs
•  oil, to deep fry
•  tomatoes or  mint sauce, to serve with

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.