Spicy Indian Fishcakes With A Crisp Coating (Macher Chop)

• 2 large Idaho potatoes (boiled in their jackets)
• 1 large can of water packed tuna (thoroughly drained)
• 2 Serrano chilies, minced
• 2 tablespoons chopped cilantro
• lots of freshly ground lemon pepper (I use the Trader Joe's peppermill variety)
• 1/2 teaspoon salt (or to taste)
• 1 red onion, very finely minced
• 3/4 cup all purpose flour
• 2 cups canola oil, for frying

1. Peel the potatoes and mash the potatoes well.
2. Mix in the tuna (it is important to make sure that the tuna is well drained or the moisture will impact the texture of the chops)
3. Mix in the chilies, chopped cilantro, lemon pepper, salt, red onion and ginger until well mixed. I like to use my hands for mixing to get a smooth and even texture.
4. Prepare a batter with the flour and the water, the texture should be thick, much like pancake batter.
5. Take a small amount of the fish and potato mixture and shape into a small round and flatten this to form a circular cake.
6. Dip the cake in the batter and then coat well with the breadcrumbs.
7. Set this aside on a dry plate and continue until all the mixture is used up.
8. Place the fishcakes in the refrigerator for at least an hour.
9. Heat the oil in a skillet or wok, this should be done on medium heat until the oil is very hot. Test with a breadcrumb.
10. Place the cakes about 3-4 at a time, depending on the size of the skillet and fry the cakes for about 3-4 minutes on each side. The temperature of the oil is important to achieve a smooth and well browned texture.
11. Fry all the cakes in this manner and drain on paper towels and serve..

potatoes, water, serrano chilies, cilantro, lots of freshly ground lemon pepper, salt, red onion, flour, canola oil

Taken from food52.com/recipes/16364-spicy-indian-fishcakes-with-a-crisp-coating-macher-chop (may not work)