FISH CUTLET / FISH CROQUETTES

This “Cutlet” recipe needs no introduction, it is simply the easiest appetizer and a make ahead dish. “Cutlets” are a perfect crisp patties, also known with various names such as Cutlees, Croquettes, Patty, Patties, etc…

Be it a family get-together or a function or even wedding. There is no celebration without “Cutlets” in the starter menu. Besides being on the party menu, it is a perfect tea time snack and kids lunch box menu. So let’s hop on to make this easy peasy delicious treat. Cutlets are a crisp and absolutely delicious easy Indian snack recipe made with vegetables or chicken mince or beef mince or lamb mince.

Here’s few tips for making the flavourful and a make ahead dish.

• Before frying, freeze the cutlets for 30 minutes to an hour to have firm crisps coating.
• Adding green chilies give a perfect spicy hint.
• These Cutlets can be oven baked or in Air Fryer. Brush them with little oil on both the sides and bake it for 12 to 14 minutes on each sides, until it is crisp golden brown on both the sides.
• To freeze the Cutlets, lay them on a tray and freeze it for around 3 hours. Once it is frozen, stock those into a zip lock pouch for weeks. Thaw it for 10 to 15 minutes and this is ready to fry.

Now you will never think of buying the ready to eat frozen cutlets. So let’s hop on to this quick starter recipe that can be stocked in freezer for weeks.

Ingredients:

• 3 tins of tuna fish, (200 gm per tin)
• 2 large potatoes, boiled
• 2 inch ginger, 2 minced
• 1 medium white onion, minced
• 4 green chilly, minced
• ½ teaspoon chilly powder
• ¼ cumin seeds powder
• 1 teaspoon ground black pepper
• 3 tablespoon chopped fresh parsley
• 2 tablespoon chopped fresh mint
• 2 large eggs
• 3/4 cup breadcrumbs
• Salt to taste
• Vegetable oil, for frying

Procedure:

Drain the water / oil from the canned tin.

Boil the potatoes, allow it to cool down. Mash them and set it aside.

In a large mixing bowl, add the ginger, onions, green chilly, parsley and all the spices and mix well. Hand is the best equipment to combine this mixture along with the mashed potatoes.

Now add in the tuna fish solids and gently mix. Finally add the mint leaves and this gives freshness in each bite.

Using your hands, form 2 tablespoons of the mixture into small rounds. Repeat for the remaining mixture to make about 12 - 14 Cutlets.

Beat the eggs and place in a shallow bowl. Place the breadcrumbs on a separate plate. One at a time, dip the Cutlets in the beaten eggs and then roll into the breadcrumbs. Repeat this process until all the Cutlets are coated well. Coating of breadcrumbs can be avoided, but this is an important as it will give crunchy texture to the Cutlets.

Freeze it for 30 minutes and this an optional step.  Freezing is done to make the Cutlets firm.

In a deep-sided frying pan heat oil over medium flame and fry these Cutlets in batches on both the sides, until crisp and golden brown. Place on paper towels to drain excess grease, and then serve hot.

Serve these Cutlets that are crisps on the outside and soft and delicious in the inside, with your favourite chutney or sauce and savour the blissful flavours.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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