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Receta Fish Cutlet With Coriander Yogurt Chutney

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awesomely tasty when eaten right after the frying process.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 7 person
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Ingredientes

Cost per serving $0.28 view details
  • 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

  1. For the cutlets
  2. Combine and mix fish, potatoes, turmeric, pepper and salt.
  3. Make small balls from the mixture (or any shape you prefer)
  4. Dip into egg white and roll over breadcrumbs.
  5. 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%
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