Crispy Fish and Potato Cutlets
Looking for a delicious and easy appetizer or a satisfying snack? These crispy fish and potato cutlets are the answer! Made with simple ingredients like tender mashed potatoes and savory canned fish, they're a crowd-pleaser that's surprisingly easy to make. Perfect for parties, a quick lunch, or a cozy dinner, this recipe brings a delightful crunch to every bite.
Ingredients (20-25 medium cutlets):
- Boiled potatoes – 300g
- Canned fish – 250g
- Eggs – 2
- Breadcrumbs – 100g
- Green chilies – 2
- Onion – 100g
- Curry leaves
- Salt and pepper to taste
- Lime juice to taste
- Oil for deep frying
Directions:
- Finely chop the onion, green chilies, and curry leaves.
- In a bowl, mash the boiled potatoes and canned fish until well combined.
- Heat a little oil in a pan. Sauté the chopped onion, green chilies, and curry leaves until the onion is soft and fragrant.
- Add the mashed fish to the pan. Season with salt, pepper, and a squeeze of lime juice. Mix well.
- Add the mashed potatoes. Mix well, then remove from heat and let the mixture cool.
- Once cooled, form the mixture into medium-sized balls.
- In a separate small bowl, whisk the eggs. Place the breadcrumbs on a plate.
- Dip each cutlet ball into the whisked egg, then roll it in the breadcrumbs, pressing gently to coat evenly.
- Heat oil for deep frying in a pan or pot. Fry the coated cutlets in batches until they are a beautiful golden brown and crispy.
- Drain on a paper towel and serve hot.
