Salmon Cutlets

IIngredients
1 lb Salmon fillet; skinned
12 oz (3 medium) potatoes; peeled and halved
3 cloves garlic; minced
1 1/2 inch ginger; grated
2 green chillies; minced
2 tablespoon chopped coriander
1/2 lemon; juiced
salt to taste
Oil Spray or a litte oil and brush
1 egg
1 cup bread crumbs



Method
1. Steam or poach the salmon, place in a large bowl and flake
2. Boil the potatoes, mash and add to the salmon
3. put aside
3. Pre-heat the oven at 200 Centigrade
4. Add the garlic, ginger, chillies, coriander, lemon juice and salt to the fish / potato mix
5. Mix everything, let the mixture cool a little.
6. Make a lemon size ball with the fish mixture, flatten and place on a ungreased tray, make them all
7. Grease another tray with oil spray or oil and brush.
8. Beat the eggs, and place the bread crumbs in a saucer or small plate
9. Dip the fish cake in the egg, and then into the bread crumbs so that they are completely coated, place on the greased tray
10. Repeat until all are done. (I made 10)
11. Place in the oven and bake for 20 - 25 minutes or until brown.

Fish Finger

Ingredients:

·Fish                                  - ½ kg

·Eggs                                 - 2

·Lemon juice                       - 2 tbsp

·Black pepper pwd              - 2 tsp

·Bread crumbs                    - 1 cup

·Oil to fry

·Salt to taste

1.     Clean and cut Fish into finger shaped lengthy pieces.

2.     Marinate with lemon juice, pepper pwd and salt.

3.     Keep in fridge for  ½  an hour.

4.     Take a small bowl, drop the egg and beat well.

5.     Dip the marinated fish finger in beaten egg.

6.     Then cover it with bread crumbs.

7.     Roll in palms to coat the crumbs nicely.

8.     Heat oil in a fry pan.

9.     Deep fry the fish finger, until they are cooked and crispy.