A healthy and lite fish mince patties made with minced sea bass, herbs and spices. Grain free, gluten free and dairy free recipe.
I have used a combination of coconut oil and ghee for making this recipe. You can use whatever oil / fat you have in your pantry and it will work perfectly fine.
Any kind of boneless filet will work for making these patties. I have used sea bass. Tilapia, Salmon, Mahi Mahi etc.. will also work very well for this recipe.
The addition of eggs makes these patties very soft. The patties remain soft for hours. Just reheat / warm before serving. The patties can be served as is or mixed with a salad. It’s very filling, lite and healthy too.
The patties freeze very well. Cook the patties and cool them. Once cooled, you can freeze them. Just thaw and reheat before serving.
Here are the things you can buy online for making this recipe Saute Pan https://amzn.to/3qiQXMP Non Stick Saute Pan https://amzn.to/3Ei44CL Heavy duty Indian Mixie https://amzn.to/3FkcRWc Coconut Oil https://amzn.to/30R2Hxt Chilli Flakes https://amzn.to/3EgPQCd
Here is the video of how to make fish mince patties
For the patty masala
1 teaspoon coconut oil 1 tablespoon minced ginger 1 tablespoon minced garlic 2 green chillies, finely chopped 1/4 teaspoon red chilli flakes 1 cup onions, finely chopped 1 teaspoon salt 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped
Other Ingredients
300 grams sea bass filet 2 eggs 1/4 teaspoon black pepper powder 1/2 lime – juiced ghee for frying the patties
First we will make a masala mixture for these patties. Take a pan and add in a teaspoon of coconut oil. Add in the minced ginger, garlic, green chillies and the chilli flakes. Saute on a low flame for a few seconds.
Add in the chopped onions and the salt. Saute for a few minutes till the onions are soft. Add in the mint leaves and the coriander leaves. Saute till the leaves are wilted. Set aside.
Grind the boneless sea bass fish filet to a coarse paste. To the ground paste, add in the eggs, black pepper powder, and lime juice. Mix well to combine. Let it rest for 15 minutes.
Make golf ball sized patties. Use wet hands to make patties. Wet watery hands will ensure that the patties do not stick to hands while forming patties.
Heat a pan and add in a teaspoon of ghee. Add in the fish patties and cook for 2 minutes on each side. Remove the cooked patties and serve hot.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 10m
For the patty masala
1 teaspoon coconut oil 1 tablespoon minced ginger 1 tablespoon minced garlic 2 green chillies, finely chopped 1/4 teaspoon red chilli flakes 1 cup onions, finely chopped 1 teaspoon salt 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped
Other Ingredients
300 grams sea bass filet 2 eggs 1/4 teaspoon black pepper powder 1/2 lime – juiced ghee for frying the patties
First we will make a masala mixture for these patties. Take a pan and add in a teaspoon of coconut oil. Add in the minced ginger, garlic, green chillies and the chilli flakes. Saute on a low flame for a few seconds.
Add in the chopped onions and the salt. Saute for a few minutes till the onions are soft. Add in the mint leaves and the coriander leaves. Saute till the leaves are wilted. Set aside.
Grind the boneless sea bass fish filet to a coarse paste. To the ground paste, add in the eggs, black pepper powder, and lime juice. Mix well to combine. Let it rest for 15 minutes.
Make golf ball sized patties. Use wet hands to make patties. Wet watery hands will ensure that the patties do not stick to hands while forming patties.
Heat a pan and add in a teaspoon of ghee. Add in the fish patties and cook for 2 minutes on each side. Remove the cooked patties and serve hot.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/fish-mince-patties-recipe/
Mumbai street style Boiled Egg Bhurji recipe. Easy recipe. Perfect side dish that can be served with sliced bread, pav, roti and chapati. Recipe with video.
This street style Mumbai boiled egg bhurji is a fantastic side dish that can be made in under 30 minutes.
For perfectly boiled eggs, I use the technique of pricking the eggs. Pricking the eggs makes the air escape easily and it gives a perfectly shaped egg after hard boiling. Pricking the eggs is a technique that I learned watching the legendary Jacques Pepin. @jacquespepinfoundation This method works for me so well and peeling the eggs is a dream. Pricking also allows water to loosen the membrane that attaches the albumen. It doesn’t crack while cooking.
A basic masala made of onion, tomatoes, spices and herbs makes this dish an easy to do recipe and perfect for beginners.
This goes very well with toasted pav. Sometimes I use it as a filling for a sandwich. The masala is very tasty in a sandwich.
Here are some of the things you can buy online for making this recipe Stainless Steel Sauce Pan https://amzn.to/3eBshKc Non Stick Kadhai with Lid https://amzn.to/3Jtzr1b Wooden Chopping Board https://amzn.to/3pGUW6A
Here is the video of how to make Mumbai Street Style Boiled Egg Bhurji
5 eggs, boiled and cut into slices 2 tablespoon Indian sesame oil 1 teaspoon minced ginger 2 green chillies, chopped 1 cup onions, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 cup tomatoes, chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1/2 lime , juiced
Heat oil in a pan and add in the ginger and the green chillies. Saute for a few seconds. Add in the finely chopped onions and saute for a couple of minutes till the onions are soft. Add in the salt and the spice powders. Saute for a minute. Add in the chopped tomatoes and mix well. Cover the pan with a lid and cook for 5 minutes on medium flame until the tomatoes are mushy. Once the tomatoes are mushy, mash it slightly with a potato masher. Add in the mint and coriander leaves. Add in the lime juice. Mix well to combine. Do not cook for long after adding the mint leaves. Finally add in the sliced eggs and cook for a minute. Mumbai style boiled egg bhurji is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
