Calcutta Fish Cutlets
13 ingredients
8 steps
Ingredients
- 2 cans (170 g each) boneless skinless pink salmon, well drained, flaked
- 3/4 cup finely chopped cooked Yukon gold potatoes
- 1/4 cup finely chopped red onion
- 2 Tbsp. finely chopped fresh mint
- 2 Tbsp. finely chopped fresh coriander (cilantro)
- 2 Tbsp. Kraft Rancher's Choice Dressing
- 2 Tbsp. Philadelphia Dill Cream Cheese Product
- 1 Tbsp. grated gingerroot
- 2 cloves garlic, grated
- 1/4 tsp. garam masala
- 1/4 tsp. red chili powder or cayenne pepper
- 1 egg
- 15 Ritz Crackers, finely crushed (about 1/2 cup), divided
Directions
-
1Combine all ingredients except cracker crumbs.
-
2Add 1/4 cup crumbs; mix just until blended.
-
3Divide into 12 (1/4-cup) portions; flatten to 1-inch thickness.
-
4Place remaining cracker crumbs in shallow dish.
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5Add fish cutlets, 1 at a time; turn to evenly coat with crumbs.
-
6Cook 6 cutlets in large skillet sprayed with cooking spray on medium heat 10 to 15 min.
-
7or until crisp and golden brown on both sides, carefully turning once.
-
8Repeat with remaining cutlets.
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