Name: Fish Potato Cutlet
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Boneless Fish Pieces; 50 g All purpose flour (Maida); Ginger (garlic paste - 1 tsp); 200 g Potatoes; 2 tsp Green chillies (finely chopped); 1 tbsp Onion Paste; 1 tbsp Cashew Paste; 1/2 tsp Red chilly powder; 100 g Corn flour; 1/2 cup Butter; Salt (As reqd); 300 ml Refined oil; 6 nos Bread slices; 2 nos Poultry Eggs (beaten)

Fish Potato Cutlet

Boneless fish pieces added to mashed potatoes and other ingrediens

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Prep Time 30

Total Time 30

Cuisine Continental

Servings people

Ingredients

250 g Boneless Fish Pieces
50 g All purpose flour Maida
Ginger garlic paste - 1 tsp
200 g Potatoes
2 tsp Green chillies finely chopped
1 tbsp Onion Paste
1 tbsp Cashew Paste
1/2 tsp Red chilly powder
100 g Corn flour
1/2 cup Butter
Salt As reqd
300 ml Refined oil
6 nos Bread slices
2 nos Poultry Eggs beaten

Instructions

Boil potatoes, peel and mash into a fine paste.
Add half the butter taken, add a tsp of salt to the mashed potatoes and mix well.
Add boneless fish pieces, ginger-garlic paste, maida flour, onion paste, chopped green chillies, cashew paste, red chilly powder and sufficient salt to the above. Prepare a thick dough and mix and knead well.
Prepare circular and flat cutlets of about three inch size.
Take refined oil in a deep bottomed pan and heat. Roll the cutlets in beaten egg and corn flour. Add one by one to the boiling oil carefully and deep fry until they turn dark brown.
Apply remaining butter to all the bread slices on both sides and slightly fry them in a flat frying pan.
Serve the cutlets and the bread slices hot along with hot and sweet sauce.

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Fish Potato Cutlet