Fish Cutlets
Servings: 1  Cooking Time: 50 minutes


  • 150g Araliya Mithuru Canned Fish
  • 300g potatoes
  • 100g leeks chopped
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger and garlic paste
  • 2 onions diced
  • 2 green chillies chopped
  • 1 sprig curry leaves
  • 1 teaspoon red chillie powder
  • ½ teaspoon turmeric powder
  • ½ tablespoon black pepper powder
  • 2 Happy Hen Eggs
  • 250g Bread crumbs
  • Salt to taste
  • Marina Cooking Oil


Step 1: Boil potatoes with a little salt in saucepan for 10 minutes or until tender. Peel off skin once boiled.

Step 2: Heat oil in a deep non-stick pan. Add cumin seeds and ginger/garlic paste and fry for 1 minute

Step 3: Add green chillies and onion, cook until onion starts to brown.

Step 4:  Add tinned salmon, leeks, red chilli powder, black pepper powder, and salt. Cook and stir until well combined.

Step 5: Add boiled potatoes and mash them until smooth. Pour lime juice to taste and mix thoroughly.

Step 6: Create it to small balls and set aside.

Step 7: Whisk eggs into large bowl and place bread crumbs in a shallow bowl.

Step 8: Dip each fish ball into beaten egg and coat them with the breadcrumbs.

Step 9: Place on tray and set aside.

Step 10: Fill a deep wok with oil and heat. Once oil is heated, deep fry the cutlet in batches until crispy and brown.

Step 11: Remove and with slotted spoon and drain on paper towel.

Step 12: Serve warm with ketchup.

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