Here is a simple recipe of crispy tapioca and fish cutlets which can be served as an amazing tea time snack.

Ingredients
½ kg tapioca (cut into pieces)
350-450 gms de-boned fish (king fish, pomfret, or fleshy mackerel)
Chilli powder and turmeric powder as required for marinating
Lime juice
1½ tbsp ginger (finely chopped)
1½ tbsp garlic (finely chopped)
¾ cup onion (finely chopped)
1 tbsp carrot (finely chopped)
1 tbsp diced tomatoes
½ cup chopped curry leaves, coriander leaves and mint
1 tsp black pepper powder
1 tsp garam masla
2 egg whites (beaten with salt and pepper)
8-10 bread slices (crumbed in the blender)
Coconut oil to fry
Salt as required

Preparation
Boil the tapioca with salt and turmeric powder
Drain the cooked tapioca
Marinate the fish with chilli powder, turmeric powder, lime juice, and salt
Cook the fish and shred it
Heat oil in a pan
Add chopped ginger and garlic
Roast well
Add chopped onions and sauté well
Add chopped curry leaves, coriander leaves, mint leaves
Mix well
Add garam masala and crushed black pepper
Stir well
Add boiled tapioca and fish
Mix well using a ladle until everything blends into a mixture
When this mixture cools down, shape it into cutlets
Heat oil in a non stick pan
Dip the cutlets in beaten egg whites and coat in bread crumbs
Add these cutlets into hot oil
Fry on low flame until the coating gets crisp and golden brown
Serve hot with coriander/mint chutney or tomato ketchup

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