Calcutta Fish Cutlets Recipe

Name: Calcutta Fish Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (170 g each) boneless skinless pink salmon, well drained, flaked; 3/4 cup finely chopped cooked Yukon gold potatoes; 1/4 cup finely chopped red onion; 2 Tbsp. finely chopped fresh mint; 2 Tbsp. finely chopped fresh coriander (cilantro); 2 Tbsp. Kraft Rancher's Choice Dressing; 2 Tbsp. Philadelphia Dill Cream Cheese Product; 1 Tbsp. grated gingerroot; 2 cloves garlic, grated; 1/4 tsp. garam masala; 1/4 tsp. red chili powder or cayenne pepper; 1 egg; 15 Ritz Crackers, finely crushed (about 1/2 cup), divided

Servings: persons

2 cans (170 g each) boneless skinless pink salmon, well drained, flaked
3/4 cup finely chopped cooked Yukon gold potatoes
1/4 cup finely chopped red onion
2 Tbsp. finely chopped fresh mint
2 Tbsp. finely chopped fresh coriander (cilantro)
2 Tbsp. Kraft Rancher's Choice Dressing
2 Tbsp. Philadelphia Dill Cream Cheese Product
1 Tbsp. grated gingerroot
2 cloves garlic, grated
1/4 tsp. garam masala
1/4 tsp. red chili powder or cayenne pepper
1 egg
15 Ritz Crackers, finely crushed (about 1/2 cup), divided

1
Combine all ingredients except cracker crumbs.
2
Add 1/4 cup crumbs; mix just until blended.
3
Divide into 12 (1/4-cup) portions; flatten to 1-inch thickness.
4
Place remaining cracker crumbs in shallow dish.
5
Add fish cutlets, 1 at a time; turn to evenly coat with crumbs.
6
Cook 6 cutlets in large skillet sprayed with cooking spray on medium heat 10 to 15 min.
7
or until crisp and golden brown on both sides, carefully turning once.
8
Repeat with remaining cutlets.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans (170 g each) boneless skinless pink salmon, well drained, flaked, 3/4 cup finely chopped cooked Yukon gold potatoes, 1/4 cup finely chopped red onion, 2 Tbsp. finely chopped fresh mint, and more.

Yes, Calcutta Fish Cutlets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calcutta Fish Cutlets

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