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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Mussels - 1 kg
- Oil - 2 tbsp
- Onion(finely chopped, medium) - 2 nos
- Ginger(chopped) - 2 tbsp
- Green chillies(chopped) - 5 nos
- Curry leaves(optional, chopped) - 2 tbsp
- Pepper powder - 1/2 tsp
- Potato(boiled and mashed, medium) - 1 no
- Salt(As reqd) -
- Garam masala - 1 tsp
- Egg(beat well) - 1 or
- Bread crumbs - 2 cups
- Oil for frying -
For marination:-
- Ginger(garlic paste - 1 tsp) -
- Turmeric powder - 1/4 tsp
- Pepper powder - 1/2 tsp
- Salt(As reqd) -
Ingredients
For marination:-
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Instructions
- Wash and boil the mussels in a large, heavy bottom vessel.
- :- The shell will get opened automatically when it is boiled. This makes it easy to remove the flesh or kakka irachi from the shell.
- Remove the dirt which is there inside the top part of the kakka irachi. After that, wash it well by rubbing with salt. Wash it 3-4 times.
- Marinate the kakka meat with ginger-garlic paste, pepper powder, turmeric powder and salt and keep it aside for half an hour.
- Cook it well and allow it to cool.
- Mince it in a mixer and keep it aside.
- Heat 2 tbsp of oil in a pan.
- Add chopped onion, ginger, green chillies and curry leaves and saute well by adding salt.
- Add mashed potato, pepper powder and garam masala and mix it well with the onion mixture.
- Remove it from fire and allow it to cool.
- Beat well the eggs by adding little salt.
- Make balls out of the cutlet mix and shape it into oval shaped cutlets.
- Dip the cutlets in beaten egg, coat it evenly with bread crumbs and fry it in oil.
- :- Serve hot with tomato sauce.
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