Salmon – 3 slices
Turmeric powder – ½ tsp
Salt – to taste
Potato -1 big
Onion - 1 medium. Finely chopped
Ginger – 1 tsp grated
Green chillies – 2 thinly sliced
Egg – 1
Fresh breadcrumbs – from 2 to 3 slices of bread
Oil
Cook the fish with salt and turmeric powder until it is done. Remove the bones and shred into small pieces. Keep aside.
Cook the potato in a pressure cooker, peel and mash it with a fork.
Heat one tbsp of oil in a frying pan. Sauté onion until they are translucent. Add ginger and green chillies and cook for a couple of minutes. Add the shredded fish and stir well. Cook for another couple of minutes and turn off the flame. Let it cool.
Add the mashed potatoes to the fish mixture. Mix well and add salt if needed.
Take lemon size balls and shape into cutlets.
Prepare the wet dip by whisking one egg with salt.
Prepare the dry dip by processing the fresh bread in a food processor. You may also use store bought breadcrumbs, but the fresh breadcrumbs make the cutlets very crispy on the outside.
Heat oil in a frying pan. Dip the cutlets in egg and then in the breadcrumbs. Shallow fry until it is golden brown on both sides.
This is a less spicy version. If you want the cutlets spicier, increase the number of green chillies or add chilli powder
(2 Votes)
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