-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 5
Ingredients |
|
| Fish | ½ kg |
| Boiled mashed potato (aalo) | 1 large |
| Onion (payaz), chopped | 1 |
| Garlic cloves (lahsan) | 4-5 |
| Ginger (adrakh) piece | 1 “ |
| Green chillies (hari mirch), chopped | 2 table spoons |
| Lemon juice (nimboo ka ras) | 1 |
| Coriander leaves (hara dhaniya), chopped | 4-5 table spoons |
| Pepper corns (kali mirch) | 8-10 |
| Salt (namak) | to taste |
| Breadcrumbs | 1 cup |
| Eggs (anda) | 2 |
| Oil | for frying |
Instructions
- Put the cleaned fish in a pan on medium heat, with salt, pepper corns and a cup of water.
- Boil it till all the water has been absorbed.
- Remove skin and debone the fish.
- With fork mash the boiled fish and potato and combine with 1 egg, onion, garlic, ginger, green chillies, coriander leaves and lemon juice.
- Now mix the things properly and make small cutlets with it.
- Dip each fogo in remaining beaten egg, and then roll in breadcrumbs.
- Heat oil in a frying pan on medium heat, and fry the cutlets till they are golden brown on each side.
- Serve this with chutney or sauce.
- Recipe Type : Goa, Non Vegetarian, Regional
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