Name: Special cutlets(with leftover fish,chiken and potato) recipe by safiya abdurrahman khan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: Leftover Cooked fish 2 pieces; Left over Chicken tikka 8 to 10 pieces; Leftover tandoori aaloo 8 pieces(baby potatoes); Chopped Garlic 1/2 tsp; Chopped ginger 1/2 tsp; carrot 1 grated; Capsicum finely chopped 1; Chopped beans 2 tbsp; Soy sauce 1/2 tsp; Red chilly sauce 1/2 tsp; Tomato ketchup 1 tsp; Black pepper powder 1/4 tsp; Green chilly paste 1/2 tsp; salt as needed; Butter 1 tbsp; Egg 2 beaten; Bread crumbs for coating; Oil for frying

ABOUT Special cutlets(with leftover fish,chiken and potato) RECIPE

Made this with leftover boneless fish, chicken tikka, tandoori aaloo(which I had make for small gathering)and few veggies with some spices, dipped in egg and coated with bread crumbs than deep fried it.

Ingredients Serving: 5

Leftover Cooked fish 2 pieces
Left over Chicken tikka 8 to 10 pieces
Leftover tandoori aaloo 8 pieces(baby potatoes)
Chopped Garlic 1/2 tsp
Chopped ginger 1/2 tsp
carrot 1 grated
Capsicum finely chopped 1
Chopped beans 2 tbsp
Soy sauce 1/2 tsp
Red chilly sauce 1/2 tsp
Tomato ketchup 1 tsp
Black pepper powder 1/4 tsp
Green chilly paste 1/2 tsp
salt as needed
Butter 1 tbsp
Egg 2 beaten
Bread crumbs for coating
Oil for frying

Instructions

Take leftover boneless fish pieces and corsly grind in grinder it.
Shred leftover tikka pieces and mash tandoori aaloo with masher.
Now heat butter in nonstick pan and saute chopped ginger garlic for few seconds.
Ad green chilly paste and cook for another few seconds.
Ad grated carrot, chopped capsicum,chopped beans and cook for few minutes on high flame.
Ad pepper powder, red chilly sauce, soy sauce and tomato ketchup and cook on high flame for few seconds.
Ad coarsly grind fish, shredded chicken, and mashed potatoes and (if needed ) salt and cook till all mixed together nicely.
Ad some chopped coriander leaves, mix well and switch off the flame, let the mixture cool completely.
When mixture cools, take few portion from mixture and roll it like flatten oval shaped kebab.
Dip in beaten egg and coat with bread crumbs, again dip in egg and then roll in bread crumbs.
Make all cutlets like this and keep refrigerated till 1 hour
1 hour later,heat oil in kadai and deep fry cutlets till golden brown on both sides.
Take out on absorbent paper and serve with your choice of chutney.

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