Ingredients

• For the dough:
• 2 - potatoes
• 1 - slice bread
• 1/2 tsp - pepper powder
• salt to taste
• For the coating:
• 1/4 cup - rawa
• 1/4 cup - rice flour
• For the filling:
• 1 cup - shrimp, peeled and deveined
• 1/2 cup - fresh coconut, grated
• 1 cup - onions, finely chopped
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - Cumins (jeera) powder
• 1/2 cup - coriander leaves chopped
• salt to taste

How to Make Shrimp Cutlet

• Boil potatoes and mash while still hot. Soak a slice of bread in water.
• Drain all the water from the bread and add it to the potatoes.
• Add pepper powder and salt. Knead well and keep aside
• Wash and clean shrimps. Add salt, turmeric powder and chilli powder to it.
• Fry chopped onions in a little oil for a minute.
• Add shrimps and jeera powder, and fry a little more.
• Add approx one cup of water.
• Cover and cook shrimps for 10 mins or so.
• Once shrimps are cooked, increase the heat and let mixture dry.
• Add coconut and chopped coriander. Keep aside.
• Make balls of mashed potatoes and flatten on your palm.
• Add a spoonful of shrimp mixture and close the balls.
• Flatten gently on your palm.
• Roll in rava-rice flour coating and shallow fry. Serve with tomato ketchup or mint chutney.