Ingredients:
• 450 g – haddock fillet, steamed and flaked
• 4 – slices bread, soaked in water and squeezed dry
• 1 – medium onion, peeled and chopped
• 1 tsp – grated root Ginger
• 1 tsp – Garlic powder
• 1 tbsp – chopped Coriander leaves
• 1.5 tsp – freshly ground black pepper
• 2 green chillies, finely chopped
• 2 tsp – salt
• 2 Egg whites
• 50 g – fresh breadcrumbs
• oil for deep frying
• Tomato or Mint
• sauce, to serve.
Method:
- Mix the haddock with the soaked bread.
- Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together to form a dough.
- Divide this dough into 16 portions and mould them to the required shape.
- Chill until firm.
- Beat the egg whites until fluffy and dip in each kebab.
- Roll the kebabs in the breadcrumbs to coat them.
- Heat the oil to 180 degree C, or until a cube of bread browns in 30 seconds.
- Deep fry 3 or 4 kebabs at a time until golden.
- Serve hot with tomato or mint sauce.