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3 -potatoes boiled, peeled, and mashed well
1/2 kg - of any flesh fish without the bones
2 green chillies, chopped finely
1 tsp - pepper powder
2 tsp - chopped
1- egg, beaten well
3 tbsp - bread crumbs
3 tbsp - oil
How to Make Fish-Potato Cutlets
Boil the fish in a little water and salt for about 5 minutes.
Remove from heat and cool.
Crumble the fish with a fork and mix it together with the potatoes, green chillies, pepper powder, salt, and coriander leaves.
Form into cutlets.
Heat the oil in a flat pan.
When hot, dip each cutlet into the beaten egg, roll in breadcrumbs, and shallow-fry on low heat on both sides till brown.
Serve with rice and dhal or pepper water.
These cutlets could also be served as a starter at a party.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.