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

  1. 1
    Combine all ingredients except cracker crumbs.
  2. 2
    Add 1/4 cup crumbs; mix just until blended.
  3. 3
    Divide into 12 (1/4-cup) portions; flatten to 1-inch thickness.
  4. 4
    Place remaining cracker crumbs in shallow dish.
  5. 5
    Add fish cutlets, 1 at a time; turn to evenly coat with crumbs.
  6. 6
    Cook 6 cutlets in large skillet sprayed with cooking spray on medium heat 10 to 15 min.
  7. 7
    or until crisp and golden brown on both sides, carefully turning once.
  8. 8
    Repeat with remaining cutlets.

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