Biscuit Fish Cutlet
This biscuit fish cutlet is really unique and a new experience for me. Kids will love this biscuit cutlet. It's an ideal appetizer for any occasion.
Ingredients
- 20 Cream Crackers Biscuits
- 500 g Fish canned
- 4 - 5 medium Potatoes
- 1 large Onion chopped
- 7 - 8 cloves Garlic chopped
- 1 tsp Ginger chopped
- 1 pinch Curry Leaves chopped
- 1 - 2 medium Green Chili chopped
- ½ juice Lemon or lime
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 3 large Eggs
- 100 g Bread Crumb
- Black Pepper to taste
- Salt to taste
Instructions
- Peel the potatoes and cut them in to 4 pieces. Bring the water into boil and add little salt, then cook the potatoes for about 5 minutes.
- While potatoes are cooking, chop the onion, green chili, garlic, ginger and curry leaves very finely.
- Check the potatoes is cooked, you can pierce it with a fork, if cooked, it'll easily go through. Take it off the boiling water and transfer it to a bowl or another container and mash them. Make sure to add salt and pepper to your taste while mashing.
- Heat up a pan and add olive oil. Saute chopped onion,ginger,garlic,green chili,curry leaves, cumin and mustard for about 2 minutes.
- Mix the canned fish (tuna) with mashed potatoes and add salt and pepper to taste. Then mix with the spices on the pan for about 1 minute.
- Apply the paste on the biscuits (cream cracked) and close it with another biscuit like a sandwich.
- Beat 3 large eggs on a bowl. Dip the biscuit (sandwich) in the beaten eggs and apply bread crumbs all over it.
- Heat up a pan and add vegetable oil. Deep fry the biscuit about 10 second each side and take it out.
- Wait a little while its to cool down and enjoy while its hot (worm).