Fish Cutlets/Fish Patties/Fish Cakes

We are always looking to make some snacks for the kids especially after school. To satisfy their taste buds and give them something interesting is always a challenge. Today I was running out of many groceries in my kitchen and was really lazy to go shopping. It is really cold and windy, most of the days I just don’t want to step out of the door. I just had some potatoes and tuna fish [cans], so ended up making cutlets. I have previously made fish cutlets from fresh fish. This is my first time using tuna fish from a can, I never buy canned fish. But I have so many friends using canned tuna, so I just wanted to try it once. We all liked it a lot, it was awesome.

Here’s how to make Fish Cutlets with step by step photos….

Ingredients

Tuna Fish [Cans -130 gm]	2
Potatoes	4 big [Boiled & Mashed]
Onion	2 finely chopped
Green chillies	3-4  finely chopped
Garlic cloves	5  finely chopped
Ginger	1 inch piece finely chopped
Red chilli powder	1 tsp
Coriander powder	3 tsp
Cumin powder	1 tsp
Garam masala powder	½ tsp
Black pepper powder	¼ tsp
Turmeric powder	½ tsp
Coriander leaves	3 tbsp finely chopped
Lemon juice	1 tsp [adjust to taste]
Oil	1 tbsp
Salt	As needed

For Coating

Eggs	2
Bread crumbs	As needed
Oil	For deep frying

Preparation Time: 20 minutes

Cooking time: 1 hour

Serves: 25 cutlets

Method

Drain the water from the tuna can and keep it aside.

Wash and boil the potatoes for three whistles in a pressure cooker. Then peel the skin and mash it really well without any lumps.

Heat about 1 tbsp of oil in a kadai. Add the green chillies, ginger, garlic and fry until a nice aroma fills the room.

Now add the onions, salt and saute until they change color.

Add the red chilli powder, coriander powder, turmeric powder, cumin powder, coriander powder, black pepper powder and stir really well.

Add the mashed potatoes, tuna fish and mix really well. Let it cook in the stove until the whole mixture is dry without any water.

Check the salt and spice level at this stage and adjust it accordingly. Add the lemon juice, cilantro and stir it well. Now switch off the stove.

Let it cool completely.

Meanwhile break one egg in a bowl, add a pinch of salt, a dash of black pepper powder and beat really well. [Use the second egg after the first egg mixture gets over].

In another bowl add the bread crumbs and keep it aside.

After the fish & potato mixture has cooled, make small flat oval shapes. You can make shapes according to your wish.

Take each fish cutlet and dip in egg and then roll it in the bread crumbs. Keep it in a tray. 

Similarly coat all the fish cutlets with egg mixture and bread crumbs.

Heat oil in a kadai, when the oil is hot enough gently slide in the fish cutlets and deep fry them to golden brown color equally on both the sides.

Remove from oil and drain it on paper towel.

Yummy and delicious fish cutlet is ready to be enjoyed, serve it hot with tomato ketchup or with green chutney.

Suggestions:

• I have used tuna cans, you can use the fresh fish fillets [just the flesh part alone with out bones].
• When using fresh fish cook them first. Add the fish and water in a sauce pan, some ginger & garlic paste, turmeric powder, salt and let it cook for about 4-5 minutes. Turn off the stove, let it cool, then drain the water completely and then follow the same procedure mentioned above.
• If you are very conscious about frying them in oil, you can shallow fry them in a pan with little oil like the aloo tikkis. 
• You can keep the fish cutlets after applying the coating [eggs & bread crumbs] in the refrigerator for 10-15 minutes if you think the cutlets might break. But it does not happen they hold to shape very nicely without refrigerating also.

Thank you all for visiting my blog, please come back again for delicious and authentic recipes of South India.

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