Fish Koftas Recipe

• 500 g
  
• 425g
  
• 1 large
  
• 1 large
  
• 3 slices
  
• 2 teaspoons
  
• 1/2 teaspoon
  
• 1 teaspoon
  
• 1 teaspoon
  
• 2 teaspoons
  

• Floury potatoes
  
• Can mackerel
  
• Onion, very finely chopped
  
• Eggs, beaten
  
• White sandwich bread
  
• Salt
  
• Ground black pepper
  
• Ceylon curry powder
  
• Dried dill weed
  
• Finely chopped fresh red chilies, seeded Dry breadcrumbs for coating Oil for deep frying
  

1. Drain fish very thoroughly in a sieve, pressing with a spoon to get rid of as much liquid as possible.
   
2. Boil potatoes, mash while hot and take same weight as that of the drained fish.
   
3. Mix together in a bowl with the onion, egg, white bread trimmed of crusts and crumbed finely, the seasoning, dill and chilies.
   
4. Mix thoroughly and shape into 60 small balls.
   
5. Roll in the dry breadcrumbs and fry a few at a time in deep hot oil over medium heat.
   
6. Do not have oil too hot or crumb coating will float off and koftas will brown before they are cooked through.
   
7. When nicely brown lift out on slotted spoon and drain on absorbent paper.
   
8. These fish koftas can be made ahead, frozen in a plastic bag when cool, and reheated in a moderate oven before serving.