• Fish – 500 grams, boneless
• 2 potatoes
• 1 onion
• 3-4 cloves of garlic
• 1 inch ginger
• 2-3 fresh green chilies
• Few fresh sprigs of coriander leaves
• 1 tablespoon butter
• Bread crumbs
• 2 eggs
• Cooking oil
Begin by boiling the fish in salt water. When it becomes tender, drain the water and keep aside the fish. Boil two potatoes with jacket. Remove the jacket and mash them. Grind onion, garlic and ginger coarsely. Chop de-seeded green chilies. Chop fresh coriander leaves. Beat two eggs properly in a medium container.
Now in a pan heat 3 tablespoon of oil. Sauté onion, garlic and ginger paste. After that add the fish and stir continuously. When it is well fried add mashed potato in it and cook for a minute. Add salt and remove it from the heat. Add chopped green chilies and chopped coriander leaves and some butter. Mix all the things well with the spoon.
Divide this mixture into 10 equal portions. Take one portion, make it into a round ball with the help of your palm. Now soak each round portion in the beaten eggs and then roll it on bread crumbs. Repeat this dipping and rolling method once more and store them in refrigerator for at least 30 minutes to set.
Heat oil for deep frying in a pan. When the oil is properly heated, start frying the balls. Make sure that you roll the balls in the oil while frying to make them golden brown from all sides. Remove half fried balls from the oil and keep them aside. Fry again before serving. This double frying helps to give the crunch to the fish balls. Serve them hot as a snack with salad. The salad will balance whatever fat gets into the body. Any fresh salad will do.
Fresh Salad: This is the easiest of salads to make. Peel cucumber and onion. Then make thin slices of cucumber, tomato and onion. Serve them on a plate and sprinkle salt over them.
Tips: Heat oil properly before frying the chops. Unless you heat it properly the chops will stick to the bottom of the pan. You may not add butter if there is problem of cholesterol but butter gives a smoother texture.