boil the potatoes with teaspoon of salt in a saucepan for 10 minutes cook until tender.
peel off the skin and set aside
heat oil in a wok and add cumin seeds and ginger garlic paste fry for 1minutes.
add green chillies and onion cook until the onions starts to brown.
add chopped leeks and saute for 3minutes.
add tinned tuna red chilli powder,tumeric powder,black pepper powder and salt until well combined.
add boiled potatoes and mash until smooth
add the lime juice to taste and mix thoroughly.
make into small ball shapes.
whisk the egg in large bowl and set aside.
place the bread crumbs in a shallow bowl and set aside.
dip each fish ball into the beaten egg.
coat in breadcrumbs and place on a tray.
fill a deep wok one-third full of oil and heat until a cube of bread turns golden brown.
once oil is heated deep fry the fish cutlet in batches until crispy and golden all over.
remove with a slotted spoon and drain on a paper towel.
serve this fish cutlet with sous and cup of tea.
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