Preparing delectable cutlets is a fun experience. We can serve it as a tea-time snack, at dinner, or as hors d’oeuvres at a reception. My recipe uses salmon fillet. For flavor, I have added aromatic spices and herbs. It is easy to prepare and tastes awesome.

Ingredients

• 1-pound center-cut salmon fillet (remove skin and pin bones)
• 1 teaspoon garlic and ginger paste
• 1 teaspoon mango powder
• ½ teaspoon red chili powder
• 2 teaspoons ‘baharat’
• ½ teaspoon mace powder
• ½ cup fresh parsley, finely chopped
• ½ cup fresh cilantro with stems, finely chopped
• ½ cup spring onion, finely chopped
• 2-3 fresh green chilies, small size
• 1 egg, beaten
• ½ cup bread crumbs
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 1 teaspoon crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
• 3-4 tablespoons olive oil
• Salt according to taste

For garnishing

• 2 potatoes, cut into dice
• 6-8 cherry tomatoes
• 1 tablespoon parsley, chopped

Method

Preparing salmon cutlets

In a food processor, add salmon chunks, parsley, cilantro, spring onion, mango powder, red chili powder, mace powder, garlic and ginger paste, green chilies, ‘baharat’, roasted combination of spice powder, and salt, and give it a quick blitz. Then combine the salmon mixture with egg and bread crumbs. Allow the mixture to marinate, cover, and set it aside for an hour in the refrigerator.

Tip: Don’t blend the salmon in the blender, as over-mixing will result in a paste-like dense mass which can make the salmon chewy when fried.

Tip: ‘Baharat’ provides a delicious aroma and flavor.

Tip: Add more bread crumbs if the salmon mixture is soggy.

Take small portions of the mixture and shape into cutlets. Fry in a pan on low heat for 4-5 minutes until they nicely turn golden brown but not crispy.

On a serving plate, place the cutlets and garnish with fried potatoes, cherry tomatoes, parsley, and ketchup.