Meen Cutlets (Fish cutlets coated with breadcrumbs)

Meen Cutlets (Fish cutlets coated with breadcrumbs)

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Servings: 5
Calories: 199


  • 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


  • 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
Cuisine Indian
Ingredients Fish & Seafood
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