Fish Balls

Ingredients:

1 1/2 cup cooked fish such as mackerel or tuna
3 green chilis, finely chopped + 2 tsp finely chopped ginger + 2 tsp finely chopped garlic + 1 sprig curry leaves + 1 tsp pepper powder + salt, to taste + 1/4 tsp turmeric powder
2 slices white bread
Water, as required
3 medium potatoes, boiled and mashed (about 1 1/2 cup mashed potato)
2 medium onions, finely chopped
1 tsp chaat masala (optional)
1/4 cup chopped coriander leaves
2 egg whites
1 cup bread crumbs
2 tablespoon oil + oil to deep fry

Method:

You can use fresh or tinned fish. If using fresh fish, cook it along with chopped green chilies ginger, garlic, curry leaves, pepper powder, salt and turmeric powder till all moisture has evaporated. If using tinned fish, drain all liquid and cook along with other ingredients till mixture is dry.
In a separate pan, heat 2 tablespoons of oil and saute onion with salt till golden brown. Remove from oil.
Dip the bread slices in water so that they get soaked well. Remove from water and wring out water.
Mix soaked bread, mashed potato, sauteed onions, chaat masala and coriander leaves well. Mix in the cooked fish. Adjust seasoning. Divide into 35 - 40 equal portions and roll into balls.
Lightly beat egg whites with a fork. Dip each ball into egg white, and then roll in bread crumbs. Heat oil in a small wok over medium flame. Deep fry the fish balls in batches till golden brown. Drain on absorbent paper to remove excess oil.