Potato Fish Cakes Recipe

• 300 g Potatoes (mashed)
• 400 g boiled Fish (deboned)
• 2 tbsp Coriander Seeds (coarsely ground)
• 1 tbsp Cumin Seeds (coarsely ground)
• 1 tbsp Black Peppercorns (coarsely ground)
• 1 tsp Chilly Powder
• 1 tsp Parsi Dhansakh Masala
• 1 tsp Turmeric Powder
• 2 medium Onions (finely chopped)
• 3 Green Chilies (deseeded & chopped)
• 1 cup Coriander (finely chopped)
• 1 tbsp Mint (finely chopped)
• 6 Eggs
• 2 cups Bread Crumbs
• Salt (to taste)
• ½ cup Oil

• Mix boiled fish with mashed potatoes thoroughly.
• Heat oil in a pan and fry coriander seeds, cumin seeds, black peppercorns, chilly powder, dhansakh powder, and tumeric powder. Cook on low flame for 3 minutes.
• Pour the fried masala on potato mixture.
• Add onions, green chilies, coriander, mint, and salt. Mix well.
• Shape the mixture into balls and press them lightly.
• Coat the balls into bread crumbs and flatten them.
• Beat eggs in a bowl.
• Dip the balls into beaten eggs.
• Heat oil in a frying pan and fry the cakes on low flame, until golden brown.
• Serve hot with dried vegetables and rotlis.