East Indian-Style Smoked Trout Appetizer

• 1 lb. hot smoked lake trout
• 2 potatoes
• Oil for frying
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 tsp. turmeric
• 1/2 tsp. grated ginger root
• 3 tbsp. chopped parsley
• 1 green chili, seeded and chopped
• Salt, to taste
• 2 tbsp. lemon juice
• Flour
• Lemon slices

1. Boil and mash potatoes; flake and mash the fish.
2. Combine the two.
3. Fry onion and garlic in oil for 5 minutes; add turmeric, ginger, parsley and the chili pepper; fry 1 minute more.
4. Add potato-fish mixture, salt and lemon juice; stir and cook 2 minutes more.
5. Cool.
6. Roll mixture into balls, roll in flour and deep-fry in 375F oil until browned.
7. Serve hot with lemon slices.

hot smoked lake trout, potatoes, onion, garlic, turmeric, grated ginger root, parsley, green chili, salt, lemon juice, flour, lemon slices

Taken from www.foodgeeks.com/recipes/4038 (may not work)