There is never a dearth of snacks as far as Malabar is concerned. Give them a mystery box and they will come up with ideas that you would have never imagined in your life! I am not so creative, if you really ask me. HD taunts saying that I only know to cook from the book while my BFF (remember her fish thoran? Yum…) tells me that even getting delicious food after cooking from the book is a blessing. I love you dear, you always make me feel good… 😀
Kilikkoodu is nothing but croquettes coated with vermicelli, giving it an appearance of a bird’s nest. That is what the name of the snack means too! The filling is normally of cutlet, whichever way you like to make, the only difference is that instead of rolling them in bread crumbs, you roll them into a plate of crushed vermicelli (the thick one), press them slightly within your palm so that the vermicelli sticks to it and fry them till crisp. You just need to be careful of not burning the vermicelli coating. Normally, this snack is made with chicken, but I have used fish here. You can even make it with vegetables as long as you dip them in egg and coat them well with vermicelli! 🙂 Off to the recipe…
Kilikkoodu ~ Bird's Nest Croquettes
- 500 gm fish fillet
- Salt and pepper to taste
- 3 potatoes around 400 gm, boiled and mashed
- 1 tbsp coconut oil
- 1 onion minced
- 2 green chillies minced
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- 1/2 tsp garam masala powder
- 2 eggs lightly beaten
- Broken vermicelli as required
- Oil for frying
- Rub some salt and pepper on the fillet.
- On a grill pan, brush some oil and grill both sides of the fish till done.
- Flake the fish and mix into the mashed potatoes.
- In a frying pan, heat oil, fry the onion till wilted.
- Add the ginger garlic paste and saute for a minute.
- Add the masala powders and saute for another minute.
- Add in the fish and potato mash and mix well. Keep on simmer for five minutes.
- Empty into a bowl and allow to cool slightly.
- Shape into crocquettes, roll in the egg and then coat with the vermicelli.
- Fry on all sides till golden brown. Drain onto a kitchen towel.
- Serve warm as is, with ketchup or the way you like!