Polpette di nasello piccanti

Ingredienti

• 500 gram hake (deboned and skinless)
• 1/2 cup milk
• 2 medium potatoes (boiled and grated)
• 4 green chilli (finely chopped)
• 4 red chillies
• 1 medium onion (finely diced and liquid squeezed out)
• 1/2 cup coriander (finely chopped)
• 1/4 cup mint (finely chopped)
• 2 teaspoon ginger/garlic paste
• 1 large egg yolk
• 1 teaspoon salt
• 3 tablespoon breadcrumbs
• lemon (for serving)
• 1 cup vegetable oil (for frying )

Preparazione

1. 1

   Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.

2. 2

   Drain the milk and flake the fish, using two forks. In a large bowl, grate the potato and add the fish.

3. 3

   Combine the chilli, coriander, mint, onion,breadcrumbs, ginger garlic paste, salt, pepper and egg yolk with the fish and potato. Season with the salt and mix well.

4. 4

   Divide the fish mixture into 12 to 14 portions, depending on how big you want the fishcakes, round balls. Flatten them in your palm.

5. 5

   Roll the fishcake into the flour and dust off the excess. Heat the oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over and serve.