Fish Cutlet

You might know them as fish cakes, patties, or rissoles—but back home, we call them fish cutlets. And once you’re used to a name, it’s hard to change! Whatever you call them, these little bites are bursting with bold flavours and a satisfying crunch.

I hadn’t made them in ages. Then, the other day, when we visited my friend Anto, she served her homemade fish cutlets—and wow, they hit the spot. Inspired, I whipped up a batch over the weekend, and honestly, they’re easier than you think.

Ingredients:

500 grams tinned tuna in springwater, drained and all water squeezed out

300 grams potatoes, cooked in the microwave, skinned and mashed

1 large red onion, finely chopped

3-4 green chillies, finely chopped

salt to taste

1 egg for binding

1 egg for crumbing

2-3 cups of breadcrumbs for crumbing

Oil for shallow frying

Step 1

Take a wide, shallow platter and add the fish, mashed potato, chillies, onion, salt and mix well.

Step 2

Add one egg and mix it in.

Step 3

Shape the mix into equal sized balls

Step 4

Beat the second egg well and keep it aside.

Flatten the balls, dip in the beaten egg and crumb them.

Step 5 

Shallow fry (or deep fry if you prefer)

Serve hot as a snack with tomato ketchup, or as a side dish with rice and dal.  Fry them only as needed and keep the remaining cutlets in the fridge in a closed container, layering the cutlets with absorbent paper. These cutlets can be made upto two days in advance and fried just before serving.