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

Article written by Bridget White-Kumar
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