4 pieces of hake fish (I used the one with bone in middle but fillet can also be used.) wash & pat dry. Coat a baking tray with spray & cook & Place fish on tray steam fish in oven until firm. Remove the bone & skin from fish & flake the fish in a bowl.
Add the following 2 cans tuna drained 3 medium sized potatoes boils & mashed 2 small onions grated & water squeezed out 2 eggs 1 teaspoon Aromat (a South African Spice) 2 teaspoon green masala 2 teaspoon crushed garlic 1 teaspoon calistos prawn fish spice 1 teaspoon white pepper 1 teaspoon mixed herbs 1 teaspoon crushed black pepper ¼ cup breadcrumbs ¼ bunch chopped dhania (coriander) 4 chopped or crushed green chillies Some chopped spring onions & fresh parsley
Mix all the ingredients together. Form into balls & press slightly Dip kebaabs into flour & fry in shallow medium hot oil. Drain on paper towel.
For the lemon butter sauce 60 grams butter 2 teaspoon garlic flakes 2 tablespoon clover creamy mayonnaise 3 tablespoon lemon juice (fresh one better taste). 1 teaspoon dried parsley 2 teaspoon chopped dhania (coriander) & spring onions
Boil till butter has melted. Pour over kebabs. Serve with naan, puri or roti.