Prawn and Smoked Haddock Koftas Recipe |
Ingredients: Makes 18 |
1 large egg 2 large slices of white bread, crusts removed 1-2 green chilies (seeded, if wished) 2.5cm piece root ginger, roughly chopped 2 garlic cloves, roughly chopped 200g cooked and peeled small prawns (thawed and drained if frozen) 200g smoked haddock, roughly chopped 2-3 tablespoons finely chopped fresh coriander leaves 6-8 fresh mint leaves, finely chopped 2-3 shallots, finely chopped ½ teaspoon fennel seeds, crushed a pinch of salt, or to taste sunflower oil, for deep-frying |
Method: Put the egg, bread, chilies, ginger and garlic in a food processor and blend until smooth. Add the prawns and haddock and, using the pulse action, blend them to a coarse mixture, then transfer to a mixing bowl. Add the remaining ingredients except the salt. Mix well and form the mixture into 18 walnut-sized balls. Heat the oil in a wok or other suitable pan over medium-high heat and fry the koftas in batches until golden brown. Drain on kitchen paper. Serve with a mango dip. Make a simple mango dip by blending together 90g mango chutney and 90g crème fraiche. Add salt to taste and a little hot chili powder if you like. Chill the dip before serving. |
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