Goan Fish Cutlets or Fish Croquettes
Ingredients
3 medium potatoes peeled and quartered & boiled
500g white fish (or tinned Tuna, Salmon or Mackerel)
1 tbsp vinegar
1 large onion – chopped finely
4 cloves garlic
1 tbsp grated fresh ginger
2 red chillies - chopped
2 green chillies – chopped
2 tbsp. finely chopped fresh coriander
1 tsp salt or more to taste
½ tsp chilli powder
1tsp cumin powder
1 egg beaten (or For egg substitute - Mix 2 tbsps. Cornflour with 3 tbsps. water to form a thick watery paste)
Golden breadcrumbs or plain flour for dusting
Vegetable oil for frying
Cooking Steps
Step 1
Bring a pan of salted water to the boil and cook the potatoes until tender, drain, mash and keep aside.
Step 2
Steam the fish (or drain the tinned fish), flake and add to the potatoes.
Step 3
Fry the finely chopped onion in 2 tbsp of oil until soft and translucent. Add the chopped garlic, ginger, chillies and continue frying for a further 2 minutes. Stir in the chilli powder, cumin, chopped coriander and vinegar.
Step 4
Add the fried onion mixture and 1 tsp salt to the mashed fish and potatoes. Add the beaten egg (or cornflour mixture) and continue to mix well with your hands until the mixture is well blended.
Step 5
Put the breadcrumbs or flour in a shallow bowl. Shape large spoonful of the fish mixture into rounds using your hands. Flatten and coat in the flour. Chill in the fridge for 10-15minutes before frying for 2-3 minutes on both sides until golden brown.
This recipe can also be used to make fish croquettes. Roll the fish mixture into little balls and shape into finger length croquettes using your hands. Dip each croquette into the beaten egg and roll in breadcrumbs. Chill in the fridge for 10-15minutes before deep frying for 2-3minutes until golden brown