20-25 mins
30 mins
50-55 mins
Serves 4
Mix all the ingredients together in a bowl. Grind them together to make a smooth paste.
Beat the eggs well and add a pinch of salt. Keep aside.
Mix the bread crumbs and sesame seeds together in a flat plate.
Make small balls with the fish mixture and flatten them into a kabab/tikki shape. Make approximately 2-inch round kababs.
Dip each kabab first in the beaten egg and then coat it with the bread crumb and sesame seed mixture. Keep the coated kababs in the fridge for 1 hour to set.
Preheat the Oxy Fryer for 5 minutes. Arrange the kababs in the fry basket and close it properly. Set the Oxy Fryer to 160°C for 20–25 minutes. Serve hot.
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