- Cooking time
- 70 mins
- 6 people
- April 13, 2016
Fish and Potato Tikkis with Chile and Lime.
A simple Indian croquette with fish, bold hits of cumin and green chile, and a refreshing mint chutney. This is a great way to use up leftover cooked white fish; simply substitute 8 oz. of cooked fish and skip the first step.Print
Fish and Potato Tikkis with Chile and Lime
- 3 whole cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 8 oz. skinless cod or red snapper fillets
- 1 lb. russet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 1/2 cup whole-wheat bread crumbs
- 2 tbsp. fresh lime juice
- 2 tbsp. roughly chopped cilantro
- 1 tsp. ground cumin
- 1 small green Indian chile or serrano, stemmed, seeded, and minced (optional)
- 1/4 cup vegetable oil
- Mint chutney, for serving
- In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes. Using a slotted spoon or tongs, transfer the fish to a bowl and let cool. Discard the spices and cooking liquid.
- Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
- Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
- In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.