Homemade Cutlet

• 1 Tablespoon Olive Oil
• 1 Tablespoon Red Onion, Chopped
• 1 Tablespoon Green Chili, Thinly Sliced
• 1 Tablespoon Curry Leaves Chopped
• 1/2 teaspoons Ginger
• 1 Tablespoon Garlic, Chopped
• 7 ounces, weight Prepared Or Left Over Mashed Potatoes
• 1/2 pounds, 78 ounces, weight Smoked Or Pre-cooked Salmon, Crumbled
• 1/4 teaspoons Pepper
• 1/4 Tablespoons Cinnamon Powder
• 1 teaspoon Lemon Juice
• 1 teaspoon Salt To Taste
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Vegetable Oil, For Frying
• 1 whole Egg
• 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Water
• 5-13 ounces, weight Flour
• 1/2 teaspoons Salt
• 1/2 pounds, 78 ounces, weight Bread Crumbs

1. In a pan, heat 1 tablespoon olive oil over medium high heat and add onion, green chili, curry leaves, ginger, garlic, salmon and mashed potatoes.
2. Mix until onion is softened and everything is heated through.
3. Add pepper, cinnamon, lemon juice and salt.
4. Mix well, remove from heat and allow to cool a bit until you are able to handle the mixture.
5. Next make large lemon sized balls of the potato mixture.
6. Make the batter: Put the egg in a small bowl and use a fork to beat for 1 -2 minutes.
7. Add water, flour, and salt into the eggs.
8. Mix to make a thick batter.
9. Dip the balls of shaped potato mixture in the batter and then roll them in bread crumbs.
10. Deep fry them in hot oil (over medium heat), until they are golden brown .
11. Remove onto absorbent paper and serve hot with tomato sauce or green chutney.
12. Enjoy.

olive oil, red onion, green chili, curry, ginger, garlic, potatoes, salmon, pepper, cinnamon powder, lemon juice, salt, vegetable oil, egg, water, flour, salt, bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-cutlet/ (may not work)