Ingredients
-
275
-
250
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
1
-
2
-
-
Directions
Egyptian Fish Kofta, These are like Spanish croquettas The spice mix used is quite delicate Serve with a side dish that is crisp or that is spicy , ohhhh my goodness these are easy and ohhh so delicious Ate some with the Slata Tunisiya recipe#195472 till I thought my tummy would burst, then had a few cold today for lunch Made a second batch and doubled it putting them aside in freezer for future cooking up whenever I want a delicious snack I think these would even make great appetizers, they are just so darned good Thank You for a great recipe Melissa
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Steps
|
1
Done
|
Poach Fish in Salted Water For 10 Minutes. Remove When Cooked. |
|
2
Done
|
Boil Peeled and Quartered Potatoes in the Same Water For 15 Minutes. Remove and Mash Them. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
Add the Fish. Blend It Well, but Don't Thoroughly Mash the Fish. Adjust the Flavor to Your Liking. |
|
6
Done
|
Heat the Oil For Frying. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Serve With Squeezed Lemon. |
