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:

1. Mix the haddock with the soaked bread.
2. Add the onion, ginger, garlic powder, coriander, pepper, chillies and salt and mix together to form a dough.
3. Divide this dough into 16 portions and mould them to the required shape.
4. Chill until firm.
5. Beat the egg whites until fluffy and dip in each kebab.
6. Roll the kebabs in the breadcrumbs to coat them.
7. Heat the oil to 180 degree C, or until a cube of bread browns in 30 seconds.
8. Deep fry 3 or 4 kebabs at a time until golden.
9. Serve hot with tomato or mint sauce.