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cutlet recipe

Fish Cutlet (with tinned tuna)

  • Tuna – 1 tin (small) in oil
  • Onion – 1 medium
  • Green Chillies – 3 chopped very fine
  • Ginger – 1 small piece chopped fine
  • Potatoes – 2 small boiled and mashed
  • Oil and salt – to taste
  • Curry leaves
  • Egg white
  • Bread crumbs

Squeeze out the oil from the fish. Keep it aside.

Kitchen Tips

  • While making cutlets always take one, dip in egg white, bread crumbs and fry to see of the mixture is in the right consistency. If changes need, do that to the rest of the mixture and then do the final work.
  • When you bake, instead of buttering the pan, use a butter paper on the baking pan for better results.
  • While making pasta, reserve the stalk of it. Use it while preparing the sauce for thickness.
  • Before using baking soda, to make sure it is good, put a pinch of it in half a cup of water. If it has a fizz, it is good.




Prawn Cutlets

  1. Prawns – ½ kg
  2. Coconut – ½ of one grated
  • Green chilies – 5
  • Jeerak – ½ tea spoon
  • Garlic – 10 betals
  • Turmeric – 1 small piece
  • Salt – as needed

    3. Beat egg  - 1
    4. Coconut oil – as needed (for frying)
    5. Bread crumbs –


  1. Clean the prawns well
  2. Grind 2 together to the fine paste in prawns.
  3. Make this into cutlets, dip in the gee, then in bread crumbs and deep fry.