In our family, we do have some differences when it comes to food preferences…but there is one thing that we all have in common and that’s our love for seafood! Oh boy, I am so glad that our kids have both developed a palate for fish just like my husband and I. We love our seafood in any form – spicy like our Kerala style fish curry or fish fry, in sushi rolls, baked asian style or dipped in chickpea batter and fried! So tasty! Last week, I decided to make some fish cutlets using salmon. I had lot of fresh mint from my garden. So I decided to do a herbed fish cutlet (cake) also adding some red bell peppers to the mix.
These cakes are gluten free and whole30/paleo.
The cakes turned out so good – the fresh mint and cilantro combined with the red peppers gave it a lot of freshness and the crispy coating made them irresistible. So I named them ‘Hara Bhara’ or ‘full of green’ cutlets 🙂 I ate them with a salad on the side.
- 1 lb or ½ kg( about 4 big pieces of salmon filets or any other boneless fish)
- ½ cup fresh cilantro and mint leaves
- 2 garlic cloves
- ½ of a small onion
- 1 green chilli
- 1 small potato,boiled and peeled
- ¾ tsp salt
- ½ tsp red chilli pow
- ½ tsp cumin powder
- ½ of a red bell pepper chopped fine
- ½ cup blanched almond meal (or coarsely powdered almonds)
- 1 egg plus 1 tbsp water
- In a food processor, add the fish filets, cilantro and mint leaves,garlic, onions, green chili and pulse a few times till you get a coarse blend. Transfer the mixture to a large mixing bowl. Add the boiled potato and all the spices. Using a masher, blend everything well together. Add the chopped red bell pepper and mix well. Make patties (round shapes) of the fish and potato mixture and keep them aside.
- In a small bowl, beat the egg and the water. In a small plate, add the almond flour. Place a frying pan to heat and add a layer of oil to shallow fry the cutlets. When the oil is hot, take a patty dip in the egg mixture and then dip in the oats mixture turning once to coat both sides with the oats and place in the pan. Shallow Fry 5-6 cutlets at time flipping once until golden brown on both sides. Remove and blot dry on paper towels to remove excess oil.
- Serve cutlets warm with salad or with rice