Wednesday, March 5, 2008

Fish cutlets

This makes an excellent appetizer. It is again very easy to make and is ready in no time. In place of the tilapia if you use canned tuna, the prep time is reduced in half. I find the tuna smell too strong at times so I use tilapia fillets instead. This dish can be made with any other mild fish.


Potatoes 2 large
One onion chopped
1 tsp chopped garlic (1 pod)
2 Tilapia fillets
1 tblsp tomato paste
1 tsp cumin powder
2 tsp garam masala
chopped cilantro 2-3 tblsp
olive oil 2 tblsp


Boil potatoes and cook till tender. Drain and remove all water. Cook fish by boiling fillets, drain and keep aside. If using canned fish, drain all water and add the canned fish to the onions. Heat olive oil with 1 tsp chopped garlic. add onions and saute till transparent. Remove onions into a bowl. Add fish, potato and all the rest of the ingredients into the bowl. Mash well together.

Form patties. If you're making this as an appetizer make small cutlets easy to pick. If you're making this as an entree make larger patties. Brush the tops and bottom of the cutlets with olive oil. Bake at 425 degrees for 20 minutes till golden brown. Serve hot with ketchup or a chutney.

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