Fish Patties Glazed with Tamarind + Date Molasses

Name: Fish Patties Glazed with Tamarind + Date Molasses (Kotlet-e Mahi ba Khorma-o Tamr-e Hendi)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Makes 12 patties, serves 4 to 6
Cuisine: Iranian
Ingredients: 4 cloves garlic, peeled; 1 lb/450 g boneless, skinless fish fillets (tuna, grouper, salmon, or catfish), cut into small pieces (ensure all small bones have been removed); 2 teaspoons fine sea salt; ¼ cup/20 g chopped fresh basil; 4 spring onions, roughly chopped (white and green parts); 2 teaspoons ground cumin; ½ teaspoon baking powder; Cooking oil spray or ¼ cup oil; 2 tablespoons chickpea flour; 1 egg, lightly beaten; 2 tablespoons fresh lime juice; 1 tablespoon dried fenugreek leaves; 1 cup/85 g roughly chopped fresh cilantro; 2 green-leaf lettuce; 1 teaspoon turmeric; 1 cup/85 g fresh basil leaves; 1 tablespoon tamarind paste diluted with 2 tablespoons water; ½ teaspoon fine sea salt; ¼ teaspoon ground cinnamon; 4 teaspoons date molasses; ½ teaspoon freshly ground pepper; ½ teaspoon red pepper flakes; 1 small onion, peeled and quartered; 12 oz/340 g russet potatoes (about 1 potato)

Kotlet-e Mahi ba Khorma-o Tamr-e Hendi

Preparation info

Makes 12 patties, serves
4 to 6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

potato

12 oz/340 g russet potatoes (about 1 potato)

Asia
Iran
Fish course
Pescatarian
Gluten-free

Method

For the potato: Place the potato in a small saucepan, cover with water, and bring to a boil. Reduce heat to medium, cover, and cook for 20 to 25 minutes until tender. Drain, allow to cool, peel, and cut into quarters.
For the paste: Place the potato in a food processor and pulse until grainy, then transfer to a large mixing bowl and set aside.