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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, April 23, 2015

PRAWN AND POTATO CUTLETS
























PRAWN AND POTATO CUTLETS
 Serves 6     Time required: 1 hour
Ingredients
300 grams cleaned and de-veined Prawns
3 potatoes boiled and mashed                                   
2 teaspoons chopped mint
2 teaspoons chopped coriander leaves 
2 green chillies copped 
1 teaspoon pepper powder                     
Salt to taste
1 egg beaten                                           
3 tablespoons oil                                     
3 tablespoons bread crumbs


Wash the prawns well and cook in a little water with some salt and a pinch of pepper and turmeric till tender. Remove and keep aside to cool. When cold mix in the mashed potatoes, green chillies, mint, coriander leaves, pepper and salt. Form into oval shapes and flatten with a knife. Heat oil in a flat pan. Dip each cutlet in the beaten egg, roll in bread crumbs, then shallow fry on both sides till brown. Drain and serve with Tomato sauce / ketchup.

4 comments:

  1. hi bridget,
    i would like to know when to weigh the shrimps. before or after cleaning and de- veining.
    thanks,
    Dona

    ReplyDelete
  2. Dona, you could weigh the prawns after cleaning them

    ReplyDelete
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