Easiest Way to Prepare Appetizing Potato Fish Cutlets

Potato Fish Cutlets.

You can have Potato Fish Cutlets using 18 ingredients and 22 steps. Here is how you cook that.

Ingredients of Potato Fish Cutlets

  1. You need of For_the_filling.
  2. Prepare of Potato – 2, medium-sized Oil – 2 tbsp.
  3. You need of Cumin seeds – ½ tsp Curry leaves – 3-4, chopped.
  4. You need of Onion – 1, finely chopped Ginger and garlic paste – 2 tsp.
  5. Prepare of Green chilli – 1, finely chopped.
  6. It’s of Turmeric powder – ½ tsp Red chilli powder – 1 tsp (or as per taste.
  7. Prepare 1/2 tsp of Garam masala powder –.
  8. You need of Salmon fillet – ½ lb, skinless and cut into small pieces.
  9. Prepare to taste of Salt –.
  10. Prepare 1/4 tsp of Black pepper powder –.
  11. You need of Amchur powder – ½ tsp (or juice of half a lime).
  12. Prepare of Cilantro leaves – 2 tbsp, finely chopped.
  13. Prepare of For_the_cutlets.
  14. It’s of Fish and potato filling – above quantity, cooled slightly.
  15. Prepare of Egg – 1, large.
  16. You need 1 cup of Breadcrumbs –.
  17. You need of Salt and pepper – for seasoning.
  18. Prepare of Oil – for frying.

Potato Fish Cutlets instructions

  1. Fish_Cutlet_Filling Boil, peel and mash the potatoes. Set aside.
  2. In a large pan or deep skillet, heat the oil.
  3. Add cumin seeds and curry leaves and allow them to crackle.
  4. Add onions and saute for a few minutes till soft and lightly golden in colour..
  5. Add the ginger-garlic paste and chopped green chilli and saute well till the raw smell is gone.
  6. Now add the turmeric powder, red chilli powder, and garam masala powder and saute for a few seconds.
  7. Add the fish pieces and salt to taste. Cook the fish on all sides.
  8. When the fish is cooked break it down or mash lightly with the spoon. You want a fairly smooth mixture.
  9. Add the mashed potatoes and stir to combine well with the masala and fish.
  10. Cook together till mixture is fairly dry.
  11. Sprinkle black pepper powder, aamchur powder and cilantro leaves, mix well and remove from heat. Let filling cool completely before forming the cutlets.
  12. Making_Fish_Cutlets Set up your breading station. Whisk the egg, season lightly with salt and pepper in a shallow bowl. Take breadcrumbs in another bowl.
  13. Pinch lime-sized balls of the fish filling, smoothen with your hands and flatten it slightly to a disk shape Alternately, you can make oval or cylindrical shapes as well.
  14. Dip each patty in the egg, then roll generously in breadcrumbs.
  15. Transfer to a large tray or plate. Repeat till all the filling is used up.
  16. At this point, you can either freeze the patties for future use or fry them right away.
  17. Allow the coating to firm up slightly before frying them.
  18. You can refrigerate them for 10-15 minutes to speed up things.
  19. Heat oil in a frying pan. When the oil is hot, drop in a couple of patties, reduce heat to medium-high and fry till golden brown on all sides.
  20. Remove to a paper towel lined plate to drain excess oil.
  21. Increase the heat again before frying the next batch. Repeat till all cutlets/croquettes are done.
  22. Serve them hot along with some ketchup.

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