Wash and pressure cook the potatoes for 3-4 whistles

Peel the skin, mash and keep it aside.

Mash the fish and keep it ready. I used tin fish so mashed directly. If you are using fresh fish, boil them and then mash them

Finely chop the onions.

Heat oil in kadai

Add finely chopped onions and saute for 1-2 minutes

Then add ginger garlic paste and saute till raw smell goes

Then add salt, turmeric powder, red chilli powder, garam masala and cumin powder

Give a quick saute and add the mashed fish.

Mix nicely till masala is coated to fish and then add potatoes

Mix everything nicely for 3-4 minutes.

Add the finely chopped coriander leaves and pepper powder and switch off the flame.

Mix and cutlet mixture is ready.

Once it cools down take small ball and flatten them with hands

Repeat the same for rest of mixture

Take eggs and add salt and pepper powder. Beat till it is combined.

Take bread crumbs in plate

Drop the cutlet in egg mixture

Then coat them with bread crumbs

Repeat the same for all cutlets.

Keep in fridge for 30 minutes or till you fry them

Heat oil in a pan and Deep fry the fish cutlets

Fish cutlet is ready. Serve it with tomato ketchup.