Fish Cutlets

1. 1

   Mix the fish, potato and salt in a bowl.

2. 2

   Divide the mixture into six portions.

3. 3

   Shape firmly into round balls and flatten lightly between palms.

4. 4

   Heat oil in a non-stick pan.

5. 5

   Dip cutlets into beaten egg and fry them on each side until golden brown.

6. 6

   Drain off excess oil on kitchen towel and serve.

7. 7

   For spicy cutlets, add about 1 teaspoon or curry powder to the mixture.

8. 8

   You may also bake or grill the cutlets without coating them with egg.

No additional tips available.