Egyptian Fish Kofta

Recipe by Mme M
READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poach fish in salted water for 10 minutes. Remove when cooked.
  • Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
  • 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).
  • 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.
  • Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
  • Heat the oil for frying.
  • 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.
  • 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.
  • Serve with squeezed lemon.
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