Calcutta Fish Cutlets

• 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.

salmon, gold potatoes, red onion, fresh mint, fresh coriander, cream cheese, gingerroot, garlic, garam masala, red chili powder, egg, crackers

Taken from www.kraftrecipes.com/recipes/calcutta-fish-cutlets-174445.aspx (may not work)