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Side Dish

Salmon Cutlets

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourite across Kerala, especially when the monsoon rain is hammering the roof.

Ingredientsfor 6 servings

250 g Salmon fillets
3 nos Potato large
1 nos Carrot — grated
1/4 cup Peas
3 nos Onion
1 tsp Pepper — crushed
1 tsp Chilly powder
1/4 tsp Meat masala
1 cup Bread crumbs
2 nos Eggs
Turmeric powder A pinch
2 tsp Ginger — finely chopped
2 tsp Garlic Finely chppped
Salt, as needed

Preparation

Step 1
For preparing cutlet, first marinate the cleaned fish fillets with 1/2 tsp of chilly powder, salt, turmeric and pepper powder for about 1 hr. Cook the fillets until the salmon pieces are cooked and soft. If there is extra water, dry up the liquid. Mash the fillets, after they are cooled down a bit.
Step 2
You can also marinate and leave it in the fridge and take it for use when required and then cook it well.
Step 3
Boil potatoes and peas and mash them well.
Step 4
Chop the onions into small pieces and set aside.
Step 5
Pour oil into a pan and heat it or a kadai.
Step 6
Cook onion, garlic and ginger.
Step 7
Add remaining chilly powder, crushed pepper, meat masala, salt, mashed potatoes, peas and cooked fish.
Step 8
Mix it well and let water evaporate if any.
Step 9
If there is excess water, you can add bread slices and Stir everything together thoroughly.
Step 10
Mix the ingredients well.
Step 11
Get a small ball from the mix and flatten it on your palm into desired shape.
Step 12
Dip the flattened mix into the egg and turn it both sides.
Step 13
Get out and then evenly coat the cutlet with bread crumbs.
Step 14
Heat the oil in a nonstick pan.
Step 15
Pan-fry (fry in hot oil for better taste) turning both sides to golden colour.
Step 16
Garam masala or any meat masala mix can be used. :- Can also use coriander leaves or curry leaves in the cutlet.
Step 17
Serve the cutlet hot with ketchup.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

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Side Dish

Salmon Cutlets

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourite across Kerala, especially when the monsoon rain is hammering the roof.

Ingredientsfor 6 servings

250 g Salmon fillets
3 nos Potato large
1 nos Carrot — grated
1/4 cup Peas
3 nos Onion
1 tsp Pepper — crushed
1 tsp Chilly powder
1/4 tsp Meat masala
1 cup Bread crumbs
2 nos Eggs
Turmeric powder A pinch
2 tsp Ginger — finely chopped
2 tsp Garlic Finely chppped
Salt, as needed

Preparation

Step 1
For preparing cutlet, first marinate the cleaned fish fillets with 1/2 tsp of chilly powder, salt, turmeric and pepper powder for about 1 hr. Cook the fillets until the salmon pieces are cooked and soft. If there is extra water, dry up the liquid. Mash the fillets, after they are cooled down a bit.
Step 2
You can also marinate and leave it in the fridge and take it for use when required and then cook it well.
Step 3
Boil potatoes and peas and mash them well.
Step 4
Chop the onions into small pieces and set aside.
Step 5
Pour oil into a pan and heat it or a kadai.
Step 6
Cook onion, garlic and ginger.
Step 7
Add remaining chilly powder, crushed pepper, meat masala, salt, mashed potatoes, peas and cooked fish.
Step 8
Mix it well and let water evaporate if any.
Step 9
If there is excess water, you can add bread slices and Stir everything together thoroughly.
Step 10
Mix the ingredients well.
Step 11
Get a small ball from the mix and flatten it on your palm into desired shape.
Step 12
Dip the flattened mix into the egg and turn it both sides.
Step 13
Get out and then evenly coat the cutlet with bread crumbs.
Step 14
Heat the oil in a nonstick pan.
Step 15
Pan-fry (fry in hot oil for better taste) turning both sides to golden colour.
Step 16
Garam masala or any meat masala mix can be used. :- Can also use coriander leaves or curry leaves in the cutlet.
Step 17
Serve the cutlet hot with ketchup.