FISH CUTLET | INDIAN FISH CAKES | FISH CUTLET KERALA VIDEO
Crispy on the outside soft on the inside delicious Indian style fish cakes featuring your favorite fish cooked in authentic Indian spices
Provided by Nish Kitchen
Categories Appetizers
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a pan over medium-high heat. Add onions, ginger, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions start to brown. Add ground turmeric. Fry, stirring, for a few seconds.
- Add drained tuna. Sauté, stirring occasionally, for 2-3 minutes. Add ground black pepper and heat through. Remove from heat. Leave to cool.
- Add potatoes and garam masala to the cooled tuna mixture. Season with salt. Make 26 small balls out of the mixture and press down lightly to form round or oval shaped patties or cakes. Set aside.
- Place eggs and breadcrumbs in two separate bowls. Dip each cake or cutlet in the egg and then roll in breadcrumbs.
- Meanwhile heat oil for deep frying in a large pan over medium-high heat. Add cutlets (in batches) to the hot oil and deep fry. Flip over to cook both sides. When the cutlets turn golden, remove them from oil with a slotted spoon, and drain on an absorbent towel. Serve with onion salad (challas) and ketchup.
Nutrition Facts : Calories 123 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 164 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CURRIED FISHCAKE BITES
Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 35m
Yield Makes 24 (12 of each flavour)
Number Of Ingredients 14
Steps:
- Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
- Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
- To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
Nutrition Facts : Calories 29 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
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