''These are delicious as a snack with evening tea or as a side dish for lunch or dinner.''
Serves 8-10 people
1 15-oz can of Salmon or Jack mackerel
1 big onion finely chopped
3 green chillies finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/4 lb bread crumbs
salt and pepper to taste
Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces.
Heat 2 tbsp of oil in a pan under medium heat. When the
oil is hot and the onions, green chillies and curry leaves
and fry till the onions are golden brown.
Now add the crumbled fish and temper for about 3-5 minutes.
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.
Beat the egg in a bowl. Put the bread crumbs to a flat dish.
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.
Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown.Makes
about 30-40 cutlets.
I used bit of corn flour along with bread crumbs and that made the cutlets more crispy.