Fish Cutlets recipe by Ruhana Ebrahim

Ingredients

• 1 XL egg (beaten),
• 1 tin pilchards in tomato,
• 1 teaspoon fine salt,
• 1 teaspoon dhana jeeroo powder,
• ¼ teaspoon turmeric powder,
• ¼ teaspoon white pepper,
• 1 ½ tablespoon green chillies garlic paste,
• 5 slices fresh white bread (ground),
• Handful fresh coriander (finely chopped),
• Handful fresh spring onions (chopped).
• 1. Debone the pilchards in a deep dish, leaving the excess tomato sauce aside.
• 2. Shred the fish with the back of a fork.
• 3. Add spices, chillies, spring onions and coriander.
• 4. Crumb slices of bread in a coffee grinder. Add to fish.
• 5. Bind with beaten egg. If too wet, add another slice of bread. If too dry, add tomato sauce from pilchards.
• 6. Form small flat patties when consistency is correct.
• 7. The cutlet must not be loose or will fall apart when frying.
• 8. Fry cutlets in shallow oil on a medium heat allowing it to cook through.
• 9. Drain on kitchen paper.
• 10. Serve hot with lemon or savoury dip of