Ingredients

The following ingredients have 20 Servings
  • ½ lb Potatoes or 4 small - medium sized potatoes.
  • 1 lb or 3 Fillets of Tilapia (Catfish or fish of your choice)
  • 1 ½ tsp Salt (adjust to taste)
  • 1 ½ tsp Chili Powder
  • 6 tbsp Oil (Add extra 2 tbsp if needed when pan frying cutlets.)
  • 1 medium Onion chopped or ¾ cup chopped Onion
  • 1 ½ tbsp Ginger Garlic paste
  • 6 - 7 Green Chilies Chopped
  • 1 tsp Chaat Masala (Substitute with garam masala)
  • 1 tsp Coriander Powder
  • ½ cup Bread Crumbs
  • ½ cup loosely packed chopped Cilantro

Instruction

  • Boil Potatoes, peel and keep aside.
  • While potatoes boil, chop the veggies and keep aside.
  • Wash and cut the fish into small pieces. In a frying/sauté pan take the fish and rub ½ tsp salt, ½ chili powder and 1 tsp ginger garlic paste.
  • Add about ¼ of water to the pan, cover and cook on high flame.
  • Stir it between and cook until fish is cooked. This will take about 3 – 5 minutes.
  • Fish cooks very fast, so keep an eye on it. Lightly mash it and transfer to a wide mouth bowl or a plate.
  • In the same pan, take 2 tbsp of oil, when hot add onion, green chilies, ginger garlic paste and cook until the rawness of the ginger disappears.
  • Add remaining chili powder & salt, coriander powder, chaat masala and mix well.
  • Add mashed potato and give a good stir.
  • Then add cooked fish and sauté until all the liquid evaporates.
  • Continue to sauté for few more minutes until the mixture is dry. The whole process would take about 5 – 7 minutes.
  • Add cilantro, mix well and transfer the mixture to the plate and let it cool.
  • This is the time to taste the mixture and adjust the seasoning if required.
  • When the mixture is cold enough to handle, add the bread crumbs and mix well. Sometimes I add an egg to bind the mixture together but did not use it this time. You can fry one or two cutlets for a trial and if it falls part, add more bread crumbs or roll and dust the cutlets in some crumbs before frying.
  • Take 2-3 tbsp of fish mixture and shape into round balls and lightly flatten to form a disc. You can also shape into oblong rods.
  • Heat about 2 tbsp of oil in a large frying pan. Add cutlets to hot pan and fry for about 3-4 minutes on each side flipping once.
  • Depending on the size of the pan, do it in batches. In 12" pan, it takes 2 batches.
  • Serve with your favorite sauce.