Mackerel Fish Cutlet
2 large onions chopped
3 tbsp ginger
1 tbsp garlic
4-5 green chilies (or more…I don’t use chili powder)
Few curry leaves chopped
2 medium potatoes boiled
Oil for frying
Cook the mackerels in ½ cup water, 1 tsp vinegar, ¼ tsp turmeric powder, ½ tsp pepper powder and ½ tsp salt. Drain the excess water when done. Carefully remove the bones from the fish and crumble with your hand.
Mince ginger, garlic and green chili. (Pulse a few times in a grinder bowl)
Heat 3 tbsp oil and saute till onions are translucent.
Add ginger/garlic/green chili mince and curry leaves.
When the onions become almost brown, add fish flakes and mix well. Take off fire.
When the mixture is cool, add mashed potatoes and mix well. Adjust salt.
Roll into desired shape; dip in beaten egg and deep fry.
Fry without breadcrumb coating for a change.
In case you are planning to freeze a few, then dip in egg and coat with breadcrumbs before freezing.