Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

September 29, 2009

FISH CROQUETTES / CUTLETS

Ingredients 300 grams good fleshy fish fillets 2 teaspoons chopped mint 1 teaspoon pepper powder Salt to taste2 tablespoons tomato […]

Ingredients
300 grams good fleshy fish fillets
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs
1 cup boiled and mashed potatoes

Wash the fish and cook in a little water with some salt till soft. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, sauce, butter and the egg yolk. Form into croquettes (cigar shape). Heat oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve with mashed potatoes

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Article written by Bridget White-Kumar
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