A  nice snack to make with white fish which can be a tv dinner or a starter. This is a gluten free recipe.  If you have some left over cooked fish you can also make this dish using that. Just make sure you drain away all the sauce from it. White fish is good for health and very light. These kababs have not been deep fried. They have been sauteed in light olive oil.
INGREDIENTS:
300 grams of white fillet fish
1 cup of mashed potatoes, boil the potatoes, peel and then mash while still hot
2 tablespoons of finely chopped onions
2 tablespoons of chopped coriander leaves
1 green chilli, chopped
1/2 teaspoon of grated ginger
1/2 teaspoon each of coriander, cumin and garam masala powder
a pinch of dry mango powder (amchoor)
salt to taste
METHOD:
Put a cup of water in a frying pan ( i used my ceramic pan) and add a bay leaf and a few pepper corns and boil it for  a minute. Then add the fish and cook for about 5 minutes or till fish is done. Strain the fish (the liquid can be used in fish curries , you can freeze it) and remove the pepper corns and bay leaf. Mash the fish with a fork and then add the potatoes, and all the above ingredients. Mix it well. Check and correct the seasoning. Keep this in the fridge for a few hours to harden. Shape into kababs with the help of oiled palms. Heat a little olive oil in a non stick pan and test one kabab. If it breaks, which it should not, but if it does, just add some cornstarch to the mixture. Pan fry the kababs a few at a time turning them over to brown them  evenly. Serve with the sauce of your choice.
NITU DIDI TIP:
If using left over cooked fish, remove the fish from all the sauce and proceed with the above recipe.
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