Fish cutlets
These shallow fried spicy fish cakes are made from white fish, potatoes, garlic, chilli and freshly chopped coriander leaves. They make a tasty light supper or after school snack. Just add salad or vegetables.
Fat
Saturated Fat
Sugar
Salt
Makes: 12
Ingredients
500 ml water
500 g white fish fillets
1½ tsp salt
250 g potatoes
½ tsp garlic paste
2 green chillies, finely ground
3 stalks fresh coriander leaves, chopped
1 tsp lemon juice
¼ tsp garam masala
1 tbsp golden breadcrumbs, or semolina
2 large eggs, beaten
rapeseed (canola) oil, for shallow frying
Source
This recipe had been sourced from A Taste of our Cooking
Healthy Hints
Make these healthier by keeping the skin on the potatoes, using oily fish like salmon or mackerel and wholemeal breadcrumbs for the crispy topping. You could even try cooking them in less oil in a non-stick pan. Note that if you eat more than one, this will affect the Food Facts below and may change the traffic light coding.
Cooking Guide
1. Heat a little water in a medium sized pan and poach the fish in the water with ½ tsp of salt until tender, for approximately 10 minutes.
2. Drain the water and flake the fish.
3. Peel, slice and cook the potatoes in boiling water until tender.
4. Mash potatoes and mix with the fish, garlic, chillies, coriander, remaining salt, lemon juice, garam masala and a little egg to bind.
5. Form the mixture into 12 cutlets and coat with the breadcrumbs or the semolina.
6. Dip into the beaten egg and shallow fry until golden brown.
7. Drain onto kitchen paper.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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