Pomfret Fish Cutlet / Tikkis / Patties

          These yummy Fish Cutlets serves as perfect appetizers in any in-house party. They can be relished with tomato ketchup or any chutney. I made use of some leftover fried fish that was deboned and mashed. I added boiled and mashed potatoes along with other basic flavorings. You can as well add mashed paneer or bread crumbs too. So go ahead and dish out these amazing starters that is very easy to make and a pure indulgence. Please check the step by step pictorial recipe to make this yummy dish. 


          

• 1 cup any leftover fried fish, deboned & mashed
• 1 potato, boiled & mashed
• 1 small onion, finely chopped
• 1 tsp. garlic, finely chopped
• 1 tsp. ginger, finely chopped
• 2 green chilies, chopped
• 1 tsp. lime juice
• handful of mint & coriander leaves, chopped
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 2 tbsp. corn flour
• 2 tbsp. oil to shallow fry

         In a bowl, mix together the mashed fish and mashed potatoes. 

          To it add the chopped onion, ginger, garlic, green chilies, lime juice, mint & coriander leaves. Mix well.

          Then add all the dry spices and corn flour. Combine everything well into a dough. 

          Divide into equal portions and give a desired shape. Refrigerate for an hour.

          Heat oil in a pan and shallow fry the cutlets in batches on both sides till golden brown in color.

          Drain on a kitchen towel and serve them hot, as appetizers with any chutney or tomato ketchup.

               In a bowl, mix together the mashed fish  mashed potatoes. 

To it add the chopped onion, ginger, garlic, green chilies, lime juice, mint & coriander leaves. Mix well.

Then add all the dry spices & corn flour. Combine everything well into a dough. 

  Divide into equal portions & give a desired shape. Refrigerate for an hour.

Heat oil in a pan & shallow fry the cutlets in batches on both sides till golden brown in color.

                   Drain on a kitchen towel.

Serve them hot, as appetizers with any chutney or tomato ketchup.