INGREDIENTS
1 15-oz can of Salmon or Jack mackerel1 big onion finely chopped 3 green chillies finely chopped 1/2 lb potatoes 1/2 bottle frying oil 1/2 lime 1 egg 1/4 lb bread crumbs salt and pepper to taste METHOD Boil and skin the potatoes. Mash the potatoes. Drain the water from the fish can. Break the fish into small pieces. oil is hot and the onions, green chilies and curry leaves and fry till the onions are golden brown. Next add the mashed potatoes and season with salt and pepper and mix well. Remove the pan from heat and add the lime juice to the mixture and mix well. Make small balls from the fish mixture(one inch diameter). Soak the balls first in the beaten egg and then coat the balls with bread crumbs. hot add the coated fish balls and fry till golden brown.Makes about 30-40 cutlets. 4-5 curry leaves Heat 2 tbsp of oil in a pan under medium heat. When the Now add the crumbled fish and temper for about 3-5 minutes. Beat the egg in a bowl. Put the bread crumbs to a flat dish. Heat the remaining oil in a frying pan and when the oil is Serve hot. |
