Mussel(Kakka Irachi) Cutlet

Ingredientsfor 6 servings

• 1 kg Mussels
• 2 tbsp Oil
• 2 nos Onion finely chopped, medium
• 2 tbsp Ginger — chopped
• 5 nos Green chillies — chopped
• 2 tbsp Curry leaves — chopped, optional
• 1/2 tsp Pepper powder
• 1 nos Potato boiled and mashed, medium
• Salt, to taste
• 1 tsp Garam masala
• 1 Or Egg beat well
• 2 cup Bread crumbs
• Oil — for frying
• Ginger garlic paste - 1 tsp
• 1/4 tsp Turmeric powder
• 1/2 tsp Pepper powder
• Salt, to taste

Preparation

1. Step 1

   Wash and boil the mussels in a large, heavy bottom vessel.

2. Step 2

   The shell will get opened automatically when it is boiled. This makes it easy to remove the flesh or kakka irachi from the shell.

3. Step 3

   Remove the dirt which is there inside the top part of the kakka irachi. After that, wash it well by rubbing with salt. Wash it 3-4 times.

4. Step 4

   Marinate the kakka meat with ginger-garlic paste, pepper powder, turmeric powder and salt and set aside for half an hour.

5. Step 5

   Cook it well and allow it to cool.

6. Step 6

   Mince it in a mixer and set aside.

7. Step 7

   Heat 2 tbsp of oil in a pan.

8. Step 8

   Add chopped onion, ginger, green chillies and curry leaves and cook well by adding salt.

9. Step 9

   Add mashed potato, pepper powder and garam masala and mix it well with the onion mixture.

10. Step 10

    Add minced kakka irachi and Stir everything together thoroughly with the potato-onion mixture.

11. Step 11

    Remove it from fire and allow it to cool.

12. Step 12

    Beat well the eggs by adding little salt.

13. Step 13

    Make balls out of the cutlet mix and shape it into oval shaped cutlets.

14. Step 14

    Dip the cutlets in beaten egg, coat it evenly with bread crumbs and fry it in oil.

15. Step 15

    Serve while still hot with tomato sauce.