FISH POTATO CUTLETS

INGREDIENTS
For the patties
1-1 Big Potato / 1 Cup boiled and mashed potato
2-250 grams fish filet - 1 Cup steamed and shredded fish filet (I used Tuna)
3-2 teaspoon vegetable oil
4-1 teaspoon minced ginger
5-1 medium onion, chopped
6-4 green chillies, minced
7-1 teaspoon salt
8-Black pepper 1/2 tsp
9-Kutti laal Mirch 1/4 tsp
10-5 mint leaves, chopped fine
11-Few coriander leaves, chopped fine
12-Vegetable oil for frying
For the Patty outer covering
1-1 egg, beaten
2-1 cup bread crumbs

Method
For the patties
1-Heat oil in a pan and add in the minced ginger. Fry for a minute.
2-Add in the onions and green chillies. Fry a little till the onions are soft.
3-Add in the salt,pepper and Kurtis laal Mirch.
4-Add in the mashed potatoes, shredded fish, mint leaves and coriander leaves.
5-Mix well and saute for a minute.
6-Remove from heat.
For the Patty outer covering
1- Take 2 tablespoon of the fish mixture and make small patties. Press them in between the palm and make it into a firm patty. Repeat with the remaining mixture.
2-Take two bowls. Fill one with the beaten egg and the other with bread crumbs.
3-Dip the patties in the eggs and then roll it in the bread crumbs.Set aside.
4-At this stage, the patties can be refrigerated for up to 2 days and fried when necessary.
5-The patties may also be frozen at this stage for up to a month. Just thaw to room temperature and proceed.
Deep Fry
1-Heat oil until hot. Gently place the patties in hot oil and fry them till golden.
2-Serve with Ketchup or Mayo sauce or Raita.