Ingredients
Pomfret 1 kg cut into frillets
Potatoes 1 cup, boiled and mashed
Ginger-garlic paste 1 teaspoon
Green chilli paste ½ teaspoon
Coriander 1 tablespoon
Garam masala ½ tablespoon
Spring onion 1 tablespoon, chopped
Lemon juice 1 teaspoon
Oil 1 teaspoon
Salt To taste
Method
Cook the fish with one tablespoon of water on high mode for 6 minutes.
Mash it and mix it well with the rest of the ingredients.
Make into small balls and flatten them brushing the top with oil.
Grill on convection mode for 10 minutes at 200 turning them once in between.
Serve hot with mint chutney.
Tags: coriander, Ginger-garlic, green chill, mint, Pomfret, potatoes
