Cutlet (Fish balls)


500g boiled fish/ salmon
500g onions finely chopped
250g boiled potatoes
100 g garlic
50 g tomatoes
50 green chilies finely chopped
Powdered cloves and cinnamon
1 tsp sauce
Few curry leaves
Salt and pepper

Outer paste:

2 eggs




Clean the fish from the bones and skin and mash them. Mash the potatoes.

Heat up the oil and fry garlic and finely chopped curry leaves, add onions, when they are light brown in color add fish. Then add all the other ingredients. Temper them until they are cooked and turned into a paste.

When the paste has cooled, make small balls. Each ball then has to be dipped in the beaten egg white and then rolled on the breadcrumbs. Then deep fry to a nice brown color in boiling dripping.


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