murphyscreek
Veteran
Recipe
Ingredients
600gms white fish fillets cut to chunks
1 onion cut to chunks
3 cloves garlic
1 handful parsley leaves
1 handful coriander leaves
1 tbsp sumac powder
1/2 tsp cumin powder
2 tsp chilli flakes
salt to taste
Method
Put onion and garlic in food processor and whiz for a short while.
Add rest of ingredients, and process just until ingredients chopped and combined.
Cover mix in cling film, and refrigerate for 1/2 hour.
Remove mix, oil hands with cooking oil, and form in to golf ball size balls.
Put balls back in fridge 15-20 mins whilst heating oil in a shallow frypan.
Shallow fry balls on a medium heat in 3-4 tbsp cooking oil until cooked through.
Serve hot with raita and lemon wedges.