Meen Cutlets (Fish cutlets coated with breadcrumbs)
Ingredients
- 2 cups Fish boiled with vinegar and salt, crumbled
- 1 3/4 floz Vegetable oil
- 2 oz Onions chopped
- 1 1/2 tbsp Green chillies chopped
- 1 tbsp Ginger adrak, chopped
- 1 1/2 tsp Curry leaves kadhi patta, chopped
- 1/2 tsp Black pepper kali mirch powder
grind to a fine powder:
- 3 Cinnamon dalchini, 1/2 sticks
- 2 Cloves laung
- 1 Green cardamom choti elaichi
1 Egg, beaten
- Breadcrumbs as required
- Vegetable oil for deep-frying
Instructions
- Heat the oil in a wok (kadhai); add the onions, green chillies, ginger, and curry leaves; saute till the onions turn golden.
- Add the boiled fish and mix gently for a few minutes.
- Remove from heat; add black pepper, spice powder, and salt. Mix well.
- Divide the mixture equally into lemon-sized balls and shape into cutlets. Dip the cutlets in egg and coat with breadcrumbs.
- Heat the oil in a wok; deep-fry the cutlets, a few at a time, till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; serve hot.
Calories: 199 kcal
Carbohydrates: 4 g
Protein: 19 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 47 mg
Sodium: 66 mg
Potassium: 328 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 120 IU
Vitamin C: 61 mg
Calcium: 51 mg
Iron: 1 mg