Egyptian Fish Kofta

Ingredients

• 275 g boneless white fish
• 250 g potatoes
• 1 garlic clove
• 1/2 small chopped onion
• 2 tablespoons fresh coriander
• 1 tablespoon flat leaf parsley
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 beaten eggs
• 1 cup coarse fresh breadcrumb
• 2 cups oil (for frying)

Directions

1. 1

   Poach fish in salted water for 10 minutes. Remove when cooked.

2. 2

   Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.

3. 3

   While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).

4. 4

   Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.

5. 5

   Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.

6. 6

   Heat the oil for frying.

7. 7

   Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.

8. 8

   Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.

9. 9

   Serve with squeezed lemon.