FISH AND SHRIMP RISSOLES (INDONESIA)

1 lb whiting filets
1 lemon, sliced
1/4 lb peeled fresh shrimp
1/2 tbsp groundnut oil
1 large onion, chopped

1 garlic clove, crushed
2 beaten eggs
4 large potatoes, boiled & mashed
1/2 cup breadcrumbs
Salt, pepper

Rinse fish well.  Bring 2 cups water to a boil.  Add lemon slices & 1/2 tsp salt.   Boil gently for 3 minutes.  Add fish & shrimp.  Boil for 2 minutes.  Allow to cool in cooking liquid.   Remove & drain.  Mash fish with a fork & chop shrimp finely.   Heat 1 tbsp oil in a wok & stir-fry onion until it becomes translucent.  Add garlic.  Season with salt & pepper.  Blend well.  Remove from heat.  Add fish & shrimp and 1 beaten egg.  Stir in mashed potatoes & blend well.  Set aside until cold.  Shape 12 rissoles from this mixture.  Dip into remaining beaten egg & roll in breadcrumbs.  Heat oil in deep fry pan until very hot.  Fry the rissoles 3-4 at a time until golden brown & serve.

                      INDIAN TOMATO RICE

1 lb rice, plain or basmathi, washed
3-4 tablespoons cooking oil
1 medium onion, chopped
1 stick Cinnamon
4 Cloves

2 Cardamom
1-2 green chillies, sliced
3 tbsps Mint Leaves, chopped
1 medium Tomato, diced
Salt to taste

Heat the oil, fry cardamom, cinnamon & cloves until you smell the flavor. Then, fry chopped onion until light brown, then fry the mint leaves, fry chillies, add tomatoes. Fry all these for say 10 minutes. Add rice and salt. Cook as you cook the rice. Serve it hot with soup.
                                      Recipe provided by Majid of India & Middle East.

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