Receta Kerala Fish Cutlets

by Swapna

A very common appetizer in

Malayali Christian homes after Meat cutlets.....Perfect as a side dish with rice,

chapathi or as an afternoon snack or a party cocktail snack..... the best part of

making cutlets is that you can freeze it really well and fry as and when

needed.....

Kerala Fish Cutlets

Ingredients:

Boil cleaned fish with little

• salt, remove all the bones and flake/mince with a fork - 2 cups
• Boiled and mashed Potatoes-2 medium
• Onion-2 medium, chopped fine
• Ginger-2 tsp, chopped fine
• Garlic-1 tsp, chopped fine
• Green Chillies-2, chopped fine
• Kashmeri Red chilly powder-1 tsp (adjust according to
• your taste)
• Turmeric powder-1/4 tsp
• Pepper powder- 1 tsp
• Garam Masala powder-1 tsp
• Coriander leaves-3 tbsp, chopped fine
• Mint Leaves-1 tbsp (optional)
• Chopped Curry leaves – few
• Salt to taste
• Egg whites-2
• Bread Crumbs- as required
• Oil

Method:

Heat 2 tbsp oil in a non stick pan, sauté chopped onion, ginger, garlic, green chillies and curry

leaves until golden brown.

Add chilly powder, turmeric powder, pepper powder and sauté for a minute or two.

Add flaked fish and mix well.

Add garam masala, chopped coriander

leaves, mint leaves and mix well. Turn off the heat and keep aside for 5 to 10

minutes to cool down slightly.

Add

mashed potatoes. Mix well with hand.

Form the mixture into desired

shape.

Beat the egg whites slightly with a fork adding 1 tbsp of water.

Dip the cutlets in beaten egg and

then roll them in breadcrumbs.

Deep fry the cutlets in oil,

until golden brown.

Serve hot as an appetizer with tomato ketchup or as a side dish for chapathi, rice

or even with bread slices.

Makes about 20 cutlets.