Title: Spicy Shrimp Patties
Categories: Ethnic, Fish, Seafood
Yield: 4 Servings

1 lb White fish fillets (sole,
-cod or whiting)
6 oz Cooked peeled shrimp,
-chopped
4 Green onions, chopped
1/4 c Vegetable oil
2 tb Chopped cilantro (fresh
-coriander)
1 tb Chopped fresh mint
1 Inch piece fresh gingerroot,
-grated
2 c Fresh white bread crumbs
Salt and red (cayenne)
-pepper to taste
1 Egg yolk, beaten
2 tb Lemon juice
3/4 c Garbanzo bean flour
1 tb Ground coriander
1/2 c Water

Mint sprigs and lemon slices, to garnish

Remove any skin and bones from fish, rinse and pat dry with paper towels.
Mince fish, then transfer to a bowl. Stir in shrimp, green onions,
gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and

cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16
equal portions and form into 1/2-inch thick rounds. Roll patties in
remaining bread crumbs to coat completely.

Put flour, coriander, salt and cayenne in a small bowl; add water and mix
to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to
3 minutes on each side until golden brown. Drain on paper towels and serve
hot, garnished with mint and lemon slices.

Makes 4 servings.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
Fraser ISBN 0-89586-820-2]

Courtesy of Shareware RECIPE CLIPPER 1.1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini