Cutlets

A well loved savoury snack for tea time or any time :)

1 tin mackeral

2 boiled potatoes

1 tsp oil

1 tbsp onion

1/4 tsp garlic ginger paste optional

curry leaves

1/2 tsp salt

1 tsp lime or lemon juice

1/2 tsp chillie powder

1/4 tsp corriander powder

1/4 tsp garam masala

pinch turmeric

batter

1 egg

1 tbsp flour

2 to 3 tbsp water

bread crumbs

oil

Heat oil add onions, well chopped curry leaves, ginger garlic paste, fish pieces and the spices. Cook until the spices are blended. Add the potatoes, lemon juice and mash everything together and cook for a minute. Adjust seasoning. There is no water added so keep moving the ingredients with a spoon. Remove from heat and cool. Make balls any size I made 1 1/2" diameter balls. Leave aside to dip in the batter.

Beat flour, egg and water to make a pourable batter to dip the fish balls. Coat bread crumbs and deep fry in about 2 inches of oil till golden brown evenly in all sides.

Instead of using tinned fish I sometimes use

king fish or soft fish fillets without bones.

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