Fish cutlets (or you can call them fish cakes or fish patties) made with fish, veggies and spices are coated in egg and breadcrumbs, and deep fried to golden perfection. These Kerala style cutlets are traditionally served as starters or appetizers along with this simple onion salad.
Fish cutlet (Indian fish cakes) – Master the art of making crispy fish cakes oozing with traditional Indian flavors. Serve with a side of simple onion salad and watch your guests tuck in. Simply sensational!
Machi Na Cutlets
Fish cutlets (or you can call them fish cakes or fish patties) made with fish, veggies and spices are coated in egg and breadcrumbs, and deep fried to golden perfection.
Ingredients
- 1/2 kilogram white fish fillets
- 1/4 kilogram potatoes
- 1-2 eggs, beaten
- 1/2 teaspoon garlic paste
- 2 green chillies, finely ground
- 3 stalks coriander leaves, chopped
- Salt and lemon juice to taste
- 1/4 teaspoon garam masala powder (optional)
Instructions
- Cook the fish in a little water and salt until tender
- Drain the water and flake the fish
- Peel, slice and cook the potatoes in boiling salted water until tender and mash
- Mix with the fish and add the garlic, chillies, coriander, salt, lemon juice, garam masala (optional) and a little egg to bind
- Form into cutlets, coat with breadcrumbs or semolina, dip into the beaten egg and shallow fry until golden brown
- Drain onto kitchen paper 7 Garnish with lemon slices N.B. Ready mashed potatoes can be used to save time
