INGREDIENTS
For Fish
2 Basa fillets diced
1/2 cup bread crumbs
1 cup grated vegetables (I used carrots, celery and beets)
1 egg
salt and pepper to taste
1 jalapeno – diced
2 green chilies – diced 2 tbs green onions – finely chopped
juice of 1/2 lemon
Mix everything well and set aside
For Miti Sauce
cream from 1 can of coconut
1 jalapeno – thinly chopped
green onions – thinly chopped
juice of 1 lemon
salt and pepper tp taste
Mix everything well and keep refrigerated until time to serve
Spicy Potato Wedges
4 Potatoes – peel, wash and cut in wedges
salt and pepper to taste
1 tsp chili flakes
1/4 tsp garam masala
1/2 tsp all purpose seasoning
Toss well
Making Potato Wedges
Line a baking sheet with aluminum foil and spray with non stick cooking spray
Arrange potatoes in a single layer and bake on 400 deg Fahrenheit for app 25 mins flip them once and bake for another 10 mins for extra crispiness.
Making Fish Patties
scoop fish mixture and make into patties shape and cook in a non stick pan on medium to low heat for app 5-6 mins on each side until well cooked
Serve with Warm Naan and fresh lettuce, miti sauce and a side of hot n spicy wedges
TIP
Use a 1/3 measuring cup for scooping fish for even sizes
You can use any fish
