Spicy Shrimp Patties Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: White fish fillets, sole, cod or whiting
6 ounce: Cooked peeled shrimp, chopped
4: Green onions, chopped
1/4 cup: Vegetable oil,
2 tbsp: Chopped cilantro, fresh coriander
1 tbsp: Chopped fresh mint,
1 Inch: piece fresh gingerroot, grated
2 cup: Fresh white bread crumbs,
Salt and red, (cayenne) pepper to taste
1: Egg yolk, beaten
2 tbsp: Lemon juice,
3/4 cup: Garbanzo bean flour,
1 tbsp: Ground coriander,
1/2 cup: Water,
Directions:
Mint sprigs and lemon slices, to garnish
Remove any skin and bones from fish, rinse and pat dry with paper
towels. Mince fish, then transfer to a bowl. Stir in shrimp, green
onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and
cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into
16 equal portions and form into 1/2-inch thick rounds. Roll patties in
remaining bread crumbs to coat completely.
Put flour, coriander, salt and cayenne in a small bowl; add water and
mix to a smooth batter. Heat oil in a skillet. Dip patties in batter;
fry 2 to 3 minutes on each side until golden brown. Drain on paper
towels and serve hot, garnished with mint and lemon slices.
Makes 4 servings.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Courtesy of Shareware RECIPE CLIPPER 1.1
Source from luhu.jp
Remove any skin and bones from fish, rinse and pat dry with paper
towels. Mince fish, then transfer to a bowl. Stir in shrimp, green
onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and
cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into
16 equal portions and form into 1/2-inch thick rounds. Roll patties in
remaining bread crumbs to coat completely.
Put flour, coriander, salt and cayenne in a small bowl; add water and
mix to a smooth batter. Heat oil in a skillet. Dip patties in batter;
fry 2 to 3 minutes on each side until golden brown. Drain on paper
towels and serve hot, garnished with mint and lemon slices.
Makes 4 servings.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
Courtesy of Shareware RECIPE CLIPPER 1.1
Source from luhu.jp