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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Poach fish in salted water for 10 minutes. Remove when cooked. | 2. Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them. | 3. While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them). | 4. Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin. | 5. Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking. | 6. Heat the oil for frying. | 7. Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs. | 8. Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels. | 9. Serve with squeezed lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish	275	g	boneless	253.0	0.0	46.09	6.38
potato	250			-	-	-	-
garlic clove	1			-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
coriander	2	tablespoons		0.46	0.0734	0.0426	0.0104
flat leaf parsley	1	tablespoon		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	2			143.0	0.72	12.56	9.51
breadcrumb	1	cup	coarse	-	-	-	-
oil	2	cups		3591.6	0.0	1.148	407.86800000000005

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.