Sesame fish Balls

Recipe can be prepared a day ahead;

Keep, covered, in refrigerator or freeze for a month . Cook close to serving time. Recipe unsuitable to microwave.

500g boneless white fish fillets, shopped      

1 ½  cups [150g] stale breadcrumbs

¼     cup plain yogurt
2     eggs, separated
1     small onion, finely shopped
1     clove garlic, crushed
1     teaspoon grated fresh ginger
½    teaspoon ground cumin
¼    teaspoon chilli powder
2     teaspoons chopped fresh coriander
1     cup packaged breadcrumbs
¼    cup sesame seeds

Oil for deep-frying

1: Steam, poach or microwave fish until tender; cool to room temperature. Process fish until smooth. Transfer fish to large bowl, stir in stale breadcrumbs, yogurt, egg yolks, onion, garlic, ginger, cumin, chilli, powder and coriander; mix well.

2:Shape mixture into 24 balls, dip into lightly-beaten egg whites, then coat firmly with combined packaged breadcrumbs and seeds; refrigerate on tray for 30 minutes. Deep-fry balls in hot oil until golden brown, drain on absorbent paper.

Makes 24