Salmon Fish Cakes

Directions

• In a pan saute ginger garlic paste, finely chopped onion, chilly and curry leaves. To this add the turmeric and pepper powders. Drain the water from the canned fish, add the salmon chunks to the pan and stir well with a wooden spatula. Now to this add mashed boiled potatoes and stir thoroughly. Add salt to taste. When dried, switch off the flame.
• When this mixture cools down, divide these into small balls and shape it into small flat rounds. Dip these in the beaten egg white and then into a bowl of breadcrumbs covering all sides. Shallow fry these cakes till both sides are golden brownish.
• Drain excess oil in paper towel and serve hot with sauce.