Cutlet


Ingredients:

  • Small tin of salmon 1
  • 350g of Potatoes
  • 100g of Carrot
  • Salt powder
  • One teaspoon of pepper powder
  • A teaspoon of turmeric powder
  • Chilli flakes
  • A pinch of finely chopped curry leaves
  • 3/4 of finely chopped large onions
  • Finely chopped raw chili
  • An egg
  • Bread crumbs
  • Coconut oil                  

 

Method:

👉First, wash the potatoes well and put them in a container of water to boil. Then take the salmon tin, put it in a clean container, and remove the bones. 

👉Then break the salmon into small pieces and squeeze the water out. Then crush the salmon into finer pieces. 

👉Then cut the onion, green chilies, and curry leaves into small pieces until the potatoes are boiled. Do not cut into large pieces so that the cutlets are more likely to break. 

👉So, cut all things into very small pieces. Then allow the boiled potatoes to cool a while, then peel them off, and put them into a clean container without water. 

👉Then mash the potatoes with a spoon letting the small pieces as they are. Then add the salmon to the mashed potato bowl. 

👉Then add salt, pepper powder, and chili powder to the same bowl and mix them with a spoon.

👉After that take a suitable pan to make the mixture and keep it on the stove. After that, add oil to it and when the oil is heated, add onion, curry powder, raw chilies, and carrots to it, let it boil well, and then add some chili flakes, salt powder, a little turmeric powder, a little pepper powder and mix well. 

👉Check the salt level during mixing.

👉Then add the potato and salmon mixture and mix them well while still on the stove. Leave the well-mixed mixture for about 5 minutes and remove from the stove. 

👉Then put the mixture into a clean dry container and set aside. Let the mixture cool. While the mixture is cooling, put some breadcrumbs into a dry bowl and set aside. 

👉Then add 250g of wheat flour to a container to make the batter for the cutlets. Add an egg, a little turmeric powder, and a little salt powder to the container of wheat flour, add water and mix well. 

👉Make a lump-free slightly thick batter. If it becomes runny, add a little wheat flour and make the mixture slightly thicker. Then set the mixture aside.

👉Then make moderate-size cutlet balls out of the mixture and place them in another dry tray. Then sprinkle some wheat flour on top of the cutlets. 

👉Then take the batter made to coat the cutlets, put the cutlets in it, then dip in breadcrumbs and put them in a clean dry container. 

👉Add a little wheat flour to this breadcrumbs mixture and mix well. The reason for adding the wheat flour is to prevent the cutlets from breaking when frying.

👉Then keep a pan on the stove to fry the cutlets with enough oil and heat it well. The cutlets need to be deep-fried in oil, so the oil level should be above the cutlets, fully dipped and covered. 

👉When frying cutlets, the oil should not be very hot or too cool. It should be mid-heat.

👉When the cutlets are being fried, do not put the skimmer spoon into the oil until the cutlets turn golden brown, to prevent the cutlets from breaking. 

👉Once the bottom of the cutlets turns golden brown, turn the cutlets over. Then, when the other side also turns golden brown, remove the cutlets from the oil, strain them, and place them in a dry container. 

👉Fry all the cutlets this way. If the cutlets are not covered due to less oil, add oil again and when the oil is heated enough, add the cutlets again and fry as before.

Decorate the cutlets as required and serve them to your loved ones.

Thank you!