Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Meen Cutlet

Traditional Recipe 19: Meen Cutlet recipe

🧺 Ingredients

• Fish (rohu or katla): 400g, cooked and flaked
• Potato: 300g, boiled and mashed
• Onion: 100g, finely chopped
• Green chillies: 2, minced
• Ginger: 1 tsp (5g), minced
• Bread crumbs: 75g
• Egg: 1, beaten
• Mustard oil: 30ml for frying
• Turmeric powder: 0.5 tsp (1.5g)
• Chilli powder: 0.5 tsp (1.5g)
• Salt: to taste

👩‍🍳 How to make Meen Cutlet

1. Cook fish pieces in boiling water with salt and turmeric for 8 minutes until fully cooked.
2. Flake the cooked fish, removing any bones.
3. Mix flaked fish, mashed potato, onion, green chillies, ginger, turmeric, chilli powder, and salt in a bowl. Mix well.
4. Divide mixture into 8 equal portions. Shape each into a flat oval cutlet.
5. Dip each cutlet in beaten egg, then coat thoroughly with bread crumbs, pressing gently.
6. Place cutlets on a plate and refrigerate for 15 minutes to set.
7. Heat mustard oil in a shallow pan over medium-high heat (170°C).
8. Fry cutlets in batches for 3-4 minutes per side until golden-brown and crispy on the outside.
9. Remove to paper towels to drain excess oil.
10. Serve hot with lime wedges, green chutney, and steamed rice.

Track the macros of Meen Cutlet and 100s of Indian dishes with Nutri Macro India.