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Special cutlets(with leftover fish,chiken and potato)

Aug-30-2018
safiya abdurrahman khan
20 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Special cutlets(with leftover fish,chiken and potato) RECIPE

Made this with leftover boneless fish, chicken tikka, tandoori aaloo(which I had make for small gathering)and few veggies with some spices, dipped in egg and coated with bread crumbs than deep fried it.

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • Fusion
  • Frying
  • Appetizers

Ingredients Serving: 5

  1. Leftover Cooked fish 2 pieces
  2. Left over Chicken tikka 8 to 10 pieces
  3. Leftover tandoori aaloo 8 pieces(baby potatoes)
  4. Chopped Garlic 1/2 tsp
  5. Chopped ginger 1/2 tsp
  6. carrot 1 grated
  7. Capsicum finely chopped 1
  8. Chopped beans 2 tbsp
  9. Soy sauce 1/2 tsp
  10. Red chilly sauce 1/2 tsp
  11. Tomato ketchup 1 tsp
  12. Black pepper powder 1/4 tsp
  13. Green chilly paste 1/2 tsp
  14. salt as needed
  15. Butter 1 tbsp
  16. Egg 2 beaten
  17. Bread crumbs for coating
  18. Oil for frying

Instructions

  1. Take leftover boneless fish pieces and corsly grind in grinder it.
  2. Shred leftover tikka pieces and mash tandoori aaloo with masher.
  3. Now heat butter in nonstick pan and saute chopped ginger garlic for few seconds.
  4. Ad green chilly paste and cook for another few seconds.
  5. Ad grated carrot, chopped capsicum,chopped beans and cook for few minutes on high flame.
  6. Ad pepper powder, red chilly sauce, soy sauce and tomato ketchup and cook on high flame for few seconds.
  7. Ad coarsly grind fish, shredded chicken, and mashed potatoes and (if needed ) salt and cook till all mixed together nicely.
  8. Ad some chopped coriander leaves, mix well and switch off the flame, let the mixture cool completely.
  9. When mixture cools, take few portion from mixture and roll it like flatten oval shaped kebab.
  10. Dip in beaten egg and coat with bread crumbs, again dip in egg and then roll in bread crumbs.
  11. Make all cutlets like this and keep refrigerated till 1 hour
  12. 1 hour later,heat oil in kadai and deep fry cutlets till golden brown on both sides.
  13. Take out on absorbent paper and serve with your choice of chutney.

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Payal Singh
Aug-31-2018
Payal Singh   Aug-31-2018

Thanks for sharing this recipe.

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