---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Fish, Seafood
       Yield: 4 servings
       1 lb White fish fillets (sole,
            -cod or whiting)
       6 oz Cooked peeled shrimp,
       4    Green onions, chopped
     1/4 c  Vegetable oil
       2 tb Chopped cilantro (fresh
       1 tb Chopped fresh mint
       1    Inch piece fresh gingerroot,
       2 c  Fresh white bread crumbs
            Salt and red (cayenne)
            -pepper to taste
       1    Egg yolk, beaten
       2 tb Lemon juice
     3/4 c  Garbanzo bean flour
       1 tb Ground coriander
     1/2 c  Water
   Mint sprigs and lemon slices, to garnish
   Remove any skin and bones from fish, rinse and pat dry with paper
   towels. Mince fish, then transfer to a bowl. Stir in shrimp, green
   onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and
   cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into
   16 equal portions and form into 1/2-inch thick rounds. Roll patties in
   remaining bread crumbs to coat completely.
   Put flour, coriander, salt and cayenne in a small bowl; add water and
   mix to a smooth batter. Heat oil in a skillet. Dip patties in batter;
   fry 2 to 3 minutes on each side until golden brown. Drain on paper
   towels and serve hot, garnished with mint and lemon slices.
   Makes 4 servings.
   From: Steve Herrick Source: [The Book of Curries and Indian Foods by
   Linda Fraser ISBN 0-89586-820-2]
   Courtesy of Shareware RECIPE CLIPPER 1.1