Today's episode: Bombay fish cakes.
And before any of you smart asses try to tell me it's no longer Bombay, I don't give a shit. I got this recipe out of a cookbook titled My Bombay Kitchen, so these are Bombay fish cakes, not Mumbai fish cakes.
While all that was going on I had boiled some potatoes, about three medium sized ones and when they got done I mashed them. Let me stress here that if you make this recipe DO NOT WHIP your potatoes, MASH them. The potatoes need to be on the dry side so use only a little milk when you mash them, and in this recipe I used a little fresh made locally sourced keifer.
The verdict: delicious. The garlic ginger, the fresh cilantro, and the fresh finely sliced green onion really give them a great flavor. The cod didn't taste fishy and the egg breadcrumb coating made them crunchy and delicious. I'll definitely make them again.