Kerala Salmon Fish Cutlet

My 2 year old loves this recipe. We make it once every week. These Kerala fish cutlets are made with cooked, minced fish and potatoes. While chicken is the star flavor in this recipe, potatoes act as a binding agent. Ginger, garlic, and spices maximize the flavors making these cutlets droolicious. Minced meat, veggies, eggs, chicken and even paneer are great substitutions for fish in this recipe. You can add a lot more vegetables to it to make it healthier.


Salmon is a quick fry fish, rich in Omega-3 fats and vitamin D. Salmon fishes are nutritious and they protect your heart and nerves. These cutlets are one of the easiest of fish delicacies that can be easily prepared with readily available ingredients. Salmon is a very tasty fish and it cooks very fast. These cutlets are deep fried crisp on the outside and soft in the inside.


These cutlets are usually served with a slightly tangy and crunchy onion salad. Since it’s a popular side dish for cutlets and biryanis, I think it deserves a place of its own. So stay tuned for the recipe.




 

INGREDIENTS

  • Salmon fillets - 250 gm

  • Potato(large) - 3 -

  • Carrot(grated) - 1 no

  • Peas - 1/4 cup

  • Onion - 3 nos

  • Crushed pepper - 1 tsp

  • Chilly powder - 1 tsp

  • Fish masala - 1/4 tsp

  • Salt(As reqd) -

  • Bread crumbs - 1 cup

  • Eggs - 2 nos

  • Turmeric powder(A pinch) -

  • Ginger(finely chopped) - 2 tsp

  • garlic(finely chppped) - 2 tsp

Instructions

  1. For prepared cutlets, first marinate the fish fillets with 1/2 tsp of chilly powder, salt, turmeric and pepper powder for about 1 hr. Cook the fillets until the salmon pieces are cooked and soft. If there is extra water, dry up the liquid. Mash the fillets, after they are cooled down a bit.

  2. You can also marinate and leave it in the fridge and take it for use when required and then cook it well.

  3. Boil potatoes and peas and mash them well.

  4. Chop the onions into small pieces and keep aside.

  5. Heat oil in a pan or a kadai.

  6. Saute onion, garlic and ginger.

  7. Add chilly powder, crushed pepper, meat masala, salt, mashed potatoes, peas and cooked fish.

  8. Mix it well and let water evaporate if any.

  9. :- If there is excess water, you can add bread slices and mix well.

  10. Mix the ingredients well and mash it.

  11. Take a small ball from the mix and flatten it on your palm into desired shape.

  12. Dip the flattened mix into the egg and turn it on both sides.

  13. Take out and then evenly coat with bread crumbs.

  14. Heat oil in a nonstick pan.

  15. Shallow fry (deep fry for better taste) turning both sides to golden colour.

  16. :- Garam or fish masala mix can be used. :- Can also use coriander leaves or curry leaves in the cutlet.

  17. :- Serve the cutlet hot with onion+tomato+vinegar or ketchup.


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