Scrumptious Kerala Fish Patties
Dive into the rich coastal flavors of South India with these Scrumptious Kerala Fish Patties, a delightful fusion of tender fish fillets, creamy mashed potatoes, and aromatic spices. Bursting with the warmth of curry leaves, ginger, and garlic, these crispy golden patties are coated in breadcrumbs for a satisfying crunch in every bite. Infused with turmeric, Kashmiri chili powder, and garam masala, they offer a perfect balance of heat and earthiness, while fresh coriander adds a refreshing finish. Quick and easy to prepare in under an hour, these patties make an irresistible appetizer, snack, or party dish. Serve them hot with mint chutney or ketchup for a taste of Kerala's vibrant culinary heritage. Perfect for seafood lovers, these fish patties promise to be a crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams Fish fillets (boneless, skinless, such as kingfish or mackerel)
- 300 grams Potatoes (boiled and mashed)
- 1 medium Onion (finely chopped)
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Kashmiri chili powder
- 0.5 teaspoon Garam masala
- 10 leaves Curry leaves (finely chopped)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 teaspoon Salt
- 2 pieces Eggs (lightly beaten)
- 150 grams Breadcrumbs
- 100 milliliters Oil (for shallow frying)
Instructions
Boil and mash the potatoes until smooth. Set aside.
Cook the fish fillets: Heat a little oil in a pan and cook the fish fillets over medium heat until they are just cooked through. Allow them to cool slightly, then flake the fish into small pieces using a fork.
In the same pan, add a tablespoon of oil and sauté the chopped onions until translucent. Add the green chilies, grated ginger, minced garlic, and curry leaves, and sauté until fragrant.
Add the turmeric powder, Kashmiri chili powder, and garam masala to the pan, and stir well for 1 minute to toast the spices.
Remove the spiced mixture from the heat and mix it into the mashed potatoes along with the flaked fish. Add chopped coriander leaves and salt, and combine everything thoroughly.
Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
Dip each patty into the beaten eggs, ensuring it is fully coated, and then dredge it in breadcrumbs to give it a crispy outer layer.
Heat oil in a frying pan over medium heat and shallow fry the patties in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
Drain the patties on paper towels to remove excess oil.
Serve hot with a side of mint chutney, tomato ketchup, or as a snack on its own. Enjoy the authentic taste of Kerala!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
