- 1 15-oz can of Jack mackerel
- 2 big onion finely chopped
- 3 green chillies finely chopped
- 1/2 lb potatoes
- 1/2 bottle frying oil
- 4-5 curry leaves
- 1/2 lime
- 1 egg
- 1/4 lb bread crumbs
- salt and pepper to taste
Method:
- Boil and skin the potatoes. Mash the potatoes. Drain the
water from the fish can. Break the fish into small pieces. - Heat 2 tbsp of oil in a pan under medium heat. When the
oil is hot and the onions, green chillies and curry leaves
and fry till the onions are golden brown. - Now add the crumbled fish and temper for about 3-5 minutes.
Next add the mashed potatoes and season with salt and pepper
and mix well. Remove the pan from heat and add the lime juice
to the mixture and mix well. - Beat the egg in a bowl. Put the bread crumbs to a flat dish.
Make small balls from the fish mixture(one inch diameter).
Soak the balls first in the beaten egg and then coat the
balls with bread crumbs. - Heat the remaining oil in a frying pan and when the oil is
hot add the coated fish balls and fry till golden brown. - Makes about 30-40 cutlets.
