Air fryer recipe · Snacks
Fish Cutlet
Kerala-style flaked fish patties spiced warm and crisped to a teatime crunch.
- 45 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 95kcal
- 3.5 gprotein
- 18.1 gcarbs
- 1.3 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked, flaked fish300 g
- Boiled potatoes, mashed2 medium
- Onion & green chilli0.5 cup
- Breadcrumbs0.75 cup
- Egg1
- Garam masala & curry leavesto taste
Method
Saute the aromatics
Lightly cook the onion, green chilli and curry leaves until soft and fragrant. Cooking off the raw sharpness first gives the cutlets a rounder, deeper flavour rather than a harsh onion bite.
Mix the filling
Fold the flaked fish and mashed potato into the aromatics with garam masala and salt. Mash just enough to bind the mixture together while leaving a little flake of fish for texture.
Shape the patties
Form smooth oval or round cutlets of even thickness so they heat through at the same rate. Chill them for 10 minutes to firm up before coating, which stops them cracking apart.
Egg-wash and crumb
Dip each cutlet in the beaten egg, then coat it fully in breadcrumbs for a crisp jacket. Mist both sides with oil so the crumb turns an even golden all over instead of staying dry.
Air-fry to golden
Air-fry at 195C for 13 min, flipping once midway so both sides brown. They are ready when the crust is crunchy, holds firm when lifted and the cutlets are piping hot right through the centre.
