1. Prepare the bread crumbs by grinding the bread pieces in a mixie and keep aside.
2. Cook the potatoes till well done. Peel the skin, mash and keep it aside. Small chunks of potatoes are OK.
Heat around 6 Tbsp vegetable oil in a pan.
When oil is hot add onions, curry leaves and saute for a while.
Now add the green chilies and saute till the onions are translucent.
Add the ginger, garlic and saute for 4-5 minutes.
Add turmeric powder and saute for 1 minute.
If using canned fish, drain and shred it. If using fresh fish, cook with salt and pepper.
Add the Shredded Fish and mix till well combined. Saute the fish to remove the excess water. The mixture should not be too dry nor too wet.
Add 1 Tsp pepper powder, 1 Tsp fish masala (optional), 1 Tsp garam masala and mix till well combined.
Add salt to taste. Mix well.
Add the mashed potatoes and mix well. Check the level of salt and pepper. Adjust it according to your taste. I have added 1 Tsp pepper powder again. Mix well.
Take 2 eggs and separate the egg whites from the egg yolks.
Beat the egg whites till little fluffy.
Add 1 egg yolk to the fish mixture. Make sure to add the Egg yolk when the fish mixture is just warm. Otherwise you will get scrambled egg yolk. The egg yolk acts as a binding agent and prevents the Cutlet from breaking.
Mix well and shape the Cutlets.
To shape the Cutlets take a hand full of the fish mixture and make a right ball. To get the classic Cutlet shape use a spoon to mould the Cutlet. Press the ball against the spoon to give the shape and repeat it for the other side too. Keep it aside.
Once the Cutlets are shaped, dip one Cutlet at a time in the egg White and then in the bread crumbs and coat it properly.
Once all the Cutlets are coated in bread crumbs, fry them in medium flame till golden brown.
Serve warm with ketchup or any sauce of your choice.
