Fish Cutlet

Ingredients:

• 250 grams bhetki maach
• 1 large potato 
• 2 pieces of bread slices
• 1 medium sized onion (finely chopped)
• 2 tsp. ginger paste
• 1 1/2 tsp. garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 2-3 green chilies (finely chopped)
• 1/2 tsp. lime juice
• 1 tdsp. coriander leaves (chopped)
• 3 tbsp. roasted gram flour (sattu)
• Salt
• 1 tbsp. oil
• Oil for deep frying

For outer coating / cover:

• 150-200 grams bread crumbs 
• 3 eggs 

Making Procedure:

Peel and wash the potato and cut into 4 pieces. Wash the fish. Then boil potato and fish together. After boiling drain the water and keep aside to let it cool enough to keep on the palm.

Pluck out fish bone from boiled fish. Dip bread slices in the water and then squeeze them.

In a large mixing bowl smash boil potato. After that add chopped onion, ginger paste, garlic paste, chopped green chilies, lime juice, cumin & coriander powder, chopped coriander leaves, roasted gram flour, salt, bread slices and fish. Then mix well by hand.

Heat 1 tbsp. oil in a pan and add the mashed mixture. Stir and fry for 2-3 minutes, then keep aside  and let it cool.

Divided the mixture in 12 balls. Press each ball into cutlet or round shape. 

Now prepare the egg batter in a bowl. Pour the bread crumbs on a flat tray. Then soak chops in the batter and roll them in bread crumbs one by one. Repeat the same process further for the rest.

Heat oil in a kadai. Slowly and carefully put 2-3 chops at one time into the hot oil. Fry them on medium heat until it becomes brown in color. Remove from the oil.

Serve hot with onion salad, tomato ketchup and also mustard sauce (kasundi).