The Naidoo Fishcakes

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“A bite of these
Brought childhood back
A pampered lunch
And a warm afternoon nap,
Those carefree times
When he made a din
So granny spent hours
Cooking just for him,
Now far from home
He craved the feel
His delish fish
Like hugs in a meal,
So off I went
To re-create the past
Chop & mash
Win the competition fast,
Did I succeed?
The pics speak true
The stock grows thin
Left are the last few,
His family smiles
Faces glow in bliss
She must be a Naidoo
If she can make fishcakes like this!”

Ingredients
For the cakes
1 Tin Mackerel fish in brine (approx 400gm) or 2 Tilapia filets (approx 1 pound)
Handful of fresh coriander, finely chopped
1 medium onion, finely chopped
2 stalks green onion, finely chopped
2 large potatoes, boiled and mashed
8 green chilies, finely chopped (fewer if you don't want them too spicy)
1 teaspoon white pepper
1 teaspoon thyme
2 teaspoons Indian masala (I used kitchen king, you could use any ready masala you have at home)
1 egg
2 tablespoons bread crumbs
Salt to taste

Others
1 egg
Breadcrumbs
Oil for shallow frying

Method
Remove the middle bone from the tinned fish and squeeze out the excess water with your palm – fish must be dry.  If using Tilapia, boil the fish and cool. Flake the fish with your fingers till its broken into fine pieces. Now mix in the remaining ingredients for the cakes and blend well (best to use your hands) till the mixture is firm enough to roll. Make 18-20 cylindrical patties out of the mixture

Beat the other egg in a bowl. Dip each fish cake in the egg, and then into breadcrumbs. Fry or shallow fry till golden brown on each side. Serve hot with a cup of masala chai.