Cutlet is a well known spicy crispy short eat. There are Meat, Fish, Egg, Vegetable, etc cutlets according to the filler used. Cutlet is a necessary snack in parties. And in Sri Lanka cutlets are almost always made with fish filling. But do you ever have tasted a cutlet made from biscuit?? Then this is the recipe for Crunchy cream cracker cutlet. Try this cream cracker cutlet at your home... You will never forget about this cream cracker cutlet.
Special Notes.
• Add some lime extract to the salmon before making the filling.
• You can replace salmon with fish.
Ingredients
Directions
Heat some oil in a frying pan and add mustard seeds.
When it fries, add diced garlic and curry leaves and leave it until garlic turns to a golden brown color.
Add salmon to the frying pan and mix well. Leave it to fry.
Now add minced onions and diced green chilies to the mixer.
Leave it for 1 or 2 minutes to simmer.
Add turmeric powder, pepper powder, salt, chili flakes and mix well.
Now add mashed potato to the mixer and mix well.
Turn off the cooker and leave the frying pan aside to cool.
Take cream cracker biscuit and spread butter evenly on one side of the biscuit.
Put some filling between two biscuits.
Take a container and add the egg into it and mix it a little bit.
Dip filled biscuits in the egg.
Then coat it with bread crumbs.
Heat coconut oil in a tall-sided, flat pan until it’s almost smoking.
Carefully place the biscuit in the heated oil.
Fry it until it becomes golden brown, turning sides.
Take it out, drain the oil and leave it on a tissue paper.
Your Crunchy cream cracker cutlet is ready to serve.
Ingredients
Directions
Heat some oil in a frying pan and add mustard seeds.
When it fries, add diced garlic and curry leaves and leave it until garlic turns to a golden brown color.
Add salmon to the frying pan and mix well. Leave it to fry.
Now add minced onions and diced green chilies to the mixer.
Leave it for 1 or 2 minutes to simmer.
Add turmeric powder, pepper powder, salt, chili flakes and mix well.
Now add mashed potato to the mixer and mix well.
Turn off the cooker and leave the frying pan aside to cool.
Take cream cracker biscuit and spread butter evenly on one side of the biscuit.
Put some filling between two biscuits.
Take a container and add the egg into it and mix it a little bit.
Dip filled biscuits in the egg.
Then coat it with bread crumbs.
Heat coconut oil in a tall-sided, flat pan until it’s almost smoking.
Carefully place the biscuit in the heated oil.
Fry it until it becomes golden brown, turning sides.
Take it out, drain the oil and leave it on a tissue paper.
Your Crunchy cream cracker cutlet is ready to serve.
