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
- 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.
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