Ingredients
- Fish intestine: 1 ½ tbsps
- Onion: 2 medium
- Garlic: 8 pieces
- Ginger: 1 inch long
- Fennel seeds: ½ tsp
- Bread: 2 slices
- Boiled potato: 1 medium
- Mustard oil: 1 tbsp
- Fennel seeds: ½ tsp
- Dry chillies: 2
- Salt: to taste
- Breadcrumbs: 2 tbsps
- Mustard oil: to shallow fry the cutlets
Directions
- Clean and wash the fish intestine.
- Peel the onion, wash and chop. Divide it into two portions.
- Peel the garlic and ginger, wash and crush finely.
- Soak the bread pieces in water and drain of water.
- Peel the potato and mash.
- In a small karai heat a tablespoon of mustard oil.
- Fry the dry chillies and fennel seeds till red.
- Add a portion of the chopped onion.
- Add the crushed ginger and garlic.
- Also add the fish intestine.
- Stir fry upon medium heat for about a minute.
- Cool and add the bread and the mashed potato.
- Add salt to taste and the remaining chopped onion.
- Divide it into 6-8 equal portion.
- Make balls and flatten them.
- Coat each cutlet with a layer of breadcrumbs.
- Fry in a non-stick pan till done.
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