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