Kerala Fish Cutlets

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.

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