Similar to cutlets, these cakes/tikkis are great appetizers or anytime snacks. I made these tikkis, out of a compromise between my cravings for cutlets and a healthy choice and I am glad I did. These were absolutely delicious and both of us finished it in no time. I am sure fish tikkis are going to be at the top on my appetizer lists from now on...
Fish fillets (I used tilapia) 2 fillets
Ginger ¼ tsp, finely chopped
Garlic ¼ tsp, finely chopped
Black pepper powder ¼ tsp
Red chilly powder ¼ tsp
Garam masala ¼ tsp
Turmeric powder a pinch
Salt as needed
Potato 2 medium, boiled and mashed
Shallots ¼ cup, finely chopped
Oil 1 tsp
In a pan, add the ginger, garlic, pepper powder, red chilly powder, garam masala, turmeric powder and salt along with 1-2 TBSP water. Add the fish fillets and cook the fish. Once cooked, using a spoon or fork, shred the fish or you may use your hands. Switch off flame when most water is evaporated.
In another pan, add oil and sauté onions till golden brown. Next add the shredded fish and boiled and mashed potato, MIX WELL. Switch off flame and allow to cool for sometime.
When the mixture is bearable warmth, make small balls out of it and flatten them. Repeat the same until the whole mixture is finished.
Preheat oven at 400 F. Layer the tikkis onto a greased baking dish and spray any cooking oil on top. Bake for 12-15 minutes on both sides and turn the oven to broil mode for another 2 more minutes. Take the fish cakes/tikkis out and enjoy hot…