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Add a photoawesomely tasty when eaten right after the frying process.
Ingredientes
- For the cutlets
- 1 piece (about 150g) Mackerel/tenggiri - poached and flaked
- 2 small potatoes - boiled till soft, remove skin and mashed
- 1 tsp turmeric/kunyit powder
- 1 egg white (lightly beaten)
- 1 cup breadcrumbs
- Pepper and salt for taste
- Oil for frying
- For the chutney
- 2 tbsp yogurt
- 2-3 sprigs of coriander leaves (cut the roots and use the stems
- with leaves)
- 1/2 inch ginger (remove skin)
- 2 tbsp olive oil
- Salt for taste
- Blend/process all the ingredients together.
Direcciones
- For the cutlets
- Combine and mix fish, potatoes, turmeric, pepper and salt.
- Make small balls from the mixture (or any shape you prefer)
- Dip into egg white and roll over breadcrumbs.
- Fry in batches till brown in color and a crispy layer forms outside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 7 servings | |
| Calories 135 | |
| Calories from Fat 48 | 36% |
| Total Fat 5.43g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 129mg | 5% |
| Potassium 223mg | 6% |
| Total Carbs 18.92g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.46g | 1% |
| Protein 3.36g | 5% |
