So flaky, light & delicious, you won’t be able to stop at one!
A must try for all fish lovers 🙂
Method:Steam 3 big white fish fillets (I used Tilapia) with 2 tbsp water and 1 tej patta.
Mash with fork and remove bones if any.
Add one small finely chopped onion, 1 tbsp minced ginger + garlic, 2-3 green chillies, a tbsp of freshly chopped dhania and 1/2 cup of breadcrumbs. To season… add salt to taste, along with 1/4 tsp each of black pepper, red chilli powder, dhania powder and garam masala and an egg for binding.
Note: if you want to make fish-cakes for sliders I suggest adding a generous tablespoon of mayonaise too.
Also add a good squeeze of lemon juice to brighten flavors.
Form into round tikkis/cakes.
Cook on a medium heat till golden….
Serve hot with green chutney/ketchup and lachcha pyaz!
Courtesy: Shyama Aunty
You can also use these fish cakes to make kid friendly sliders by layering them between toasted buns along with salad leaves, creamy mayo and crunchy gherkins!
These sliders got a two thumbs up from the kiddos! 🙂