In the anytime I can eat them snacks… cutlets are among the top 10 in my list.. 🙂 There are various kinds of cutlets… you can make them with mix veggies, or just potatoes.. or with potatoes as the base add any meat of your choice.. You can have them with the dip of your choice.. & the different Indian masala’s added will definitely tickle each n every taste bud of yours.. If you are not a big fan of the Indian masala’s you can reduce their proportion but then be informed that your cutlets will turn out to be pretty bland.. !
There are bakery’s in India where you can stop for yummy cutlets as a snack, they are served with some ketchup. I love this tiny bakery in Bangalore where you can get awesome tasting mutton cutlets. You won’t find them every time since they sell like hot cakes.. & they are available only around 3 pm & over by 5 pm most days, sometimes if your lucky some may still be available if you drop by around 6 pm.
A friend of mine makes awesome fish cutlets, she is an amazing cook.. I love to go over to her place for parties; can never get enough of the yummy food she cooks..
Guess my love for cutlets comes from the fact that my mum ate loads of them when she was carrying me.. 😀 though after she delivered me she dislikes them.. 😀 I have never seen her make them or order them at restaurants.. & when I’m with her n if I end up ordering cutlets she won’t bother to even taste them… she says she has had enough to last her a lifetime.. !
A little laborious though.. since you can’t fry more than 5 cutlets at a time & if you have people around you while your making them.. before you know they are gone.. 😛
I like cutlets without the bread crumb coating.. but then its a little difficult to make firm cutlets if you don’t use breadcrumbs..they will be soft & difficult to turn them over. I like them this way, because I love the fried taste of the potatoes; which is lost if you use breadcrumbs.. Just for the pictures I used breadcrumbs.. most of the ones that went into my tummy did not have breadcrumbs… 😀
Note: The recipe below is to make fish cutlets. Vegetarians can skip the fish & the egg & add other veggies of your choice like boiled carrots/beetroot,beans, peas or sweet corn.
Ingredients: (Makes 15 – 20 cutlets) Preparation Time: 30 mins (Boiling potatoes not included)
Fish – boneless 300 gms, The kind you like, I used haddock, you can use salmon, king fish or tuna… totally up to you,
Potatoes – 3 medium-sized potatoes, boiled, peeled & mashed
Tip: Remember to cover the mashed potatoes.. else they will dry up & then it will be difficult to make cutlets..
Onions – 1 medium-sized, finely chopped
Green chilli’s – 3, finely chopped
Garlic – 3 cloves, finely chopped/minced
Ginger – 1/2 an inch piece, finely chopped/minced
Mint leaves – 7-8, finely chopped
Coriander leaves – 3-4 sprigs, finely chopped
Red chilli powder – 1 tsp or more based on how hot you want your cutlets to be.. remember green chilli’s are also added. So add accordingly.
Coriander powder – 1/2 tbsp
Garam Masala powder – 1 tsp
Cumin powder – 1 tsp
Chaat Masala – 1/2 tsp
Lemon juice – 1 tbsp
Cooking oil – enough to shallow fry the cutlets
Egg – 1-2, just the egg white
Breadcrumbs – as required
Salt to taste
Heat a skillet/fry pan. Once hot, turn heat to low, add the washed & drained boneless fish pieces, & let the fish cook. The fish should be done in less than 5 minutes. Once the fish is cooked mince it using your spatula as shown. Keep this aside & let it cool to room temperature.
Tip: You can use this time to peel & mash the boiled potatoes or to chop the veggies.
Now add all the dry masala powders mentioned, the chopped onion, garlic, ginger, green chilli, mint & coriander leaves, salt along with the lemon juice & mix well.
Tip: If you plan to make the mix & store it in the fridge for some other day then do not add salt & lemon juice, this will make the cutlet mix a little to watery since the onions let out water when they come in contact with salt.
Once all the masala’s have blended well into potatoes, add the fish. Check the salt & spice & adjust accordingly. The potatoes & the fish are both cooked.. so go ahead take a nice big spoon taste.. 😀
If the cutlet mix turns out way too dry then, close the bowl & keep aside for 10 minutes, the water that the onions let out will help to bind the mix together.
Make round, square or oval cutlets, the shape you like & keep them aside in a plate.
Heat oil required to fry the cutlets in a fry pan. Meanwhile when the oil is heating up, beat the egg white well & keep it aside in a shallow bowl. Spread the breadcrumbs in a plate & keep it ready. Now dip each cutlet on both sides in the egg white & then place the cutlet over the breadcrumbs & coat the cutlet well with the breadcrumbs. Make around 4-5 or as many as you can fit into your fry pan. Transfer the breadcrumb coated cutlets to the fry pan when the oil is hot & fry them on medium heat till golden brown on both sides.
Tip: You can also use fine semolina instead of breadcrumbs. If you do not wish to use breadcrumbs then just coat the cutlets with the egg white & fry them.
Serve hot with green/mint chutney/ ketchup / any dip of your choice.
If you like this recipe, you might also like – Moong Daal ke Vade/Split Moong Bean Fritters.., Onion/Kanda/Piyav/Eerulli Bajji/Pakoda’s/Bajo, Cabbage Ambade/ cabbage & onion fritters, Bread Upma/ Bite sized bread pieces tossed in some sweet & spicy flavoured onions etc.
- Mixed Vegetable Cutlets (umasvedantam.wordpress.com)
- Beetroot Cutlets (femmehavenn.wordpress.com)
- Chicken Cutlet (arabtimesonline.com)
- Perfect Tuna Cutlets (janaisblogging.wordpress.com)
- white bean cutlets save the day (riperedberries.wordpress.com)
- Paneer cutlets in tomato sauce (bonappetea.wordpress.com)