FISH CUTLETS

Instructions

1. 1

   Cut the can of fish and drain the liquid from the fish and flake it.

2. 2

   Wash and peel the potatoes and cut into large cubes.

3. 3

   Boil for five minutes until soft.

4. 4

   Drain the water and mash the potato in a bowl.

5. 5

   Add the flaked fish, chopped onions, curry leaves, green chillies, pepper powder, lime or lemon juice and raw chilli powder.

6. 6

   Mix well and add salt if necessary.

7. 7

   Make small balls (size of a ping pong ball).

8. 8

   Dip each ball in the whisked egg (egg wash) one at a time and roll in the breadcrumbs to form perfect balls.

9. 9

   Heat the oil in a deep frying pan or a fryer.

10. 10

    Fry four to five balls at a time for two to three minutes until golden brown.

11. 11

    You may fry more depending on the size of the fryer.

12. 12

    Do not use a spoon while the cutlets are frying as it may crack and spoil the oil.

13. 13

    Remove from the oil and place on a paper towel.