Tapioca Fish Cutlet – Kappa Meen Cutlet

Ingredients

• Kappa /Tapioca/Yuca/Cassava : 1 medium, skin removed and cut into medium size pieces

• Fish /Meen : 1-1/2 cup shredded

• Onion : 3/4 cup finely chopped

• Green Chillies : 2 finely chopped

• Ginger : 1 small piece finely chopped

• Garlic : 2 pods finely chopped

• Curry Leaves : few finely chopped

• Turmeric Powder : ½ tsp

• Kashmiri Chilly Powder : ¾ tsp

• Coriander Powder : ¾ tsp

• Black Pepper Powder : ½ tsp

• Garam Masala Powder : ½ tsp

• Egg : 1, beaten with a pinch of salt

• Corn Flour : a pinch

• Bread Crumbs : as required

• Salt to taste

• Coconut oil /Cooking oil : as required

Method: Clean and cut the fish into small pieces and boil with pinch of turmeric powder, black pepper powder, and salt to taste. When the fish is cooked, drain the water and shred the cooked fish fillets chunks into small pieces and set it aside. Clean the impurities of tapioca/kappa and peel the skin and dice into small pieces. Pour enough water to the cleaned tapioca, so that all the pieces will be immersed completely, cook uncovered and allow to boil. When the water boils, remove and drain the water and again add the same amount of water, salt and pinch of turmeric powder and cook for for 10-15 minutes or till it turns to very soft and tender. Remove from the fire. Drain the excess water and mash them well using the back of a large spoon keep it aside. Heat 2 tbsp of oil in a pan/kadai; sauté chopped onions until it turns to translucent. Add chopped ginger, green chillies and sauté for couple of minutes. Add turmeric powder, kashmiri chilli powder, corainder powder, garam masala, chopped curry leaves, and salt to taste. Add the shredded fish pieces and combine well. Remove from the fire and allow it to cool. Now add mashed tapioca/kappa and mix everything together well with your hands. Make lemon sized balls out of it and roll into desired shapes. In a bowl, beat the eggs with pinch of corn flour and salt. Coat each patties in eggs and coat again with bread crumbs. Deep or shallow fry in oil until brown.Serve hot with tomato ketchup or any sauce of your choice!

Happy Cooking!

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