Bombay Potato Fishcakes: A Taste of Indian Cuisine

Bombay potato fishcakes are a delicious and easy-to-make dish that combines the flavors of Indian spices with the flaky texture of fish. They are perfect for an appetizer or main course, and can be served with a variety of dipping sauces.

Ingredients

* 2 pounds potatoes, peeled and boiled * 1 pound white fish, such as cod or haddock, cooked and flaked * 1 onion, chopped * 1 green bell pepper, chopped * 1 jalapeño pepper, seeded and minced (optional) * 1 tablespoon ginger-garlic paste * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1 teaspoon turmeric powder * 1/2 teaspoon red chili powder * 1/4 cup chopped fresh cilantro * 1 egg, beaten * 1 cup bread crumbs * Vegetable oil for frying

Instructions

1. Place the potatoes in a large bowl and mash until smooth. 2. Add the flaked fish, onion, bell pepper, jalapeño (if using), ginger-garlic paste, cumin, coriander, turmeric, chili powder, and cilantro to the bowl. Mix well. 3. Stir in the egg and bread crumbs. 4. Form the mixture into 12-15 patties. 5. Heat the vegetable oil in a large skillet over medium heat. 6. Fry the patties for 2-3 minutes per side, or until golden brown and cooked through. 7. Serve with your favorite dipping sauce.

Tips

* For a spicier fishcake, add more jalapeño pepper or red chili powder. * If you don't have ginger-garlic paste, you can use 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. * You can also add other vegetables to the fishcakes, such as carrots, peas, or corn. * Serve the fishcakes with a dipping sauce such as ketchup, mayonnaise, or tartar sauce.

Conclusion

Bombay potato fishcakes are a delicious and easy-to-make dish that is sure to please everyone at your table. They are perfect for an appetizer or main course, and can be served with a variety of dipping sauces. So next time you're looking for a new and exciting dish to try, give Bombay potato fishcakes a try. You won't be disappointed!