Anjali's Food Kaleidoscope

Fish Cutlets

Fish cutlets can be made without adding mashed potatoes but I prefer adding them as they help in binding the fish , in increasing the quantity and above all takes away any umpleasant smell in case of fussy fish eaters.Fennel seeds and carom seeds are added to help in digestion.

        The cutlets can be baked with just a brush of oil on them at moderate temperature for fifteen to twenty minutes.

Ingredients

1.              2 cups  deboned and gently mashed fish (mackerels or king fish) after boiling or baking

2.              2 cups boiled and mashed potatoes

3.              ¼ cup chopped fresh coriander

4.              2 teaspoons grated ginger

5.              ½ teaspoon fennel powder

6.              ½  teaspoon ajwain or carom seeds

7.              ½ teaspoon cumin powder

8.              2 chopped green chillies or 1 level teaspoon black pepper powder

9.              Salt to taste

10.         ½ teaspoon chat masala

11.         ½ teaspoon garam masala

12.         1 small egg

13.         1 heapful tablespoon cornflour

Method

1.             Bind all together  gently and make into cutlets ,roll into breadcrumbs and shallow fry on medium flame.

2.             Serve with rings of onions and fresh coriander or mint chutney.