Serves : 6


  • 50 g white fish
  • 1 medium onion
  • 2 medium potatoes
  • 1 green chilli, finely chopped
  • ½ tsp fresh ginger, chopped
  • ½ tsp coriander, chopped
  • 1 egg
  • 100 g breadcrumbs
  • 100 g Malaysian palm oil for frying
  • salt


  • Boil, flake and mash the white fish. Set aside.
  • Finely chop the onion, green chilli, ginger and coriander.
  • Boil, peel and mash the potatoes.
  • In a bowl, mix together the fish, onion, potatoes, chilli, ginger, salt, ground black peppercorn and coriander.
  • Grease your hands, take small pieces of the mixture and shape into croquettes.
  • Brush each croquette with the beaten egg and then roll the croquette in the breadcrumbs to coat evenly.
  • Heat Malaysian palm oil in a pan and shallow fry the croquette until golden brown in colour.
  • Remove with a slotted spoon, drain on kitchen paper and serve hot.