Goan Clam Cutlets

1. 1
   boil · ~15 min

   Cook the clams and potatoes.

   1.Place scrubbed clams in a deep pan with 2 tablespoons water. Cover and steam on high heat until shells open, about 5-6 minutes. Discard any that stay closed.

   2.Strain the clam meat, reserving a tablespoon of the cooking liquid. Finely chop the clam meat.

   3.In a separate pot, boil the quartered potatoes until fork-tender, about 10 minutes. Drain and mash smooth while still warm.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat 1 tablespoon oil in a small pan over medium heat.

   2.Add the chopped onion and sauté until soft and translucent, about 4 minutes.

   3.Add ginger-garlic paste and green chili. Sauté until fragrant, about 1 minute.

   4.Stir in turmeric powder and red chili powder. Cook for 30 seconds, then remove from heat.

   TIPCook the spices briefly to remove rawness without burning them.
3. 3
   mix · ~5 min

   Combine the cutlet mixture.

   1.In a large bowl, add the mashed potato, chopped clams, and sautéed onion mixture.

   2.Add garam masala, fresh coriander leaves, lime juice, and salt.

   3.Mix everything thoroughly until well combined. If the mixture feels dry, add the reserved clam liquid a teaspoon at a time.

   4.Taste and adjust salt or lime juice as needed.

   TIPThe mixture should be firm enough to shape into patties. If too soft, chill for 15 minutes.
4. 4
   prep · ~5 min

   Shape the cutlets.

   1.Divide the mixture into 8 equal portions.

   2.Shape each portion into a round, flat patty about 2 inches in diameter and 0.5 inch thick.

   3.Place the shaped patties on a plate.
5. 5
   prep · ~4 min

   Coat the cutlets.

   1.Set up a breading station: one bowl with beaten eggs, one plate with breadcrumbs.

   2.Dip each patty gently into the beaten egg, letting excess drip off.

   3.Coat evenly with breadcrumbs, pressing gently so they adhere well.
6. 6
   fry · ~8 min

   Shallow-fry until golden.

   1.Heat 0.5 cup oil in a large frying pan over medium heat.

   2.Place 4 cutlets in the pan without crowding. Fry for 2–3 minutes per side until deep golden and crisp.

   3.Drain on paper towels. Repeat with remaining cutlets.

   TIPKeep the heat at medium — too high burns the coating before the center heats through.
7. 7
   serve

   Serve hot with lime wedges.

   Arrange the cutlets on a serving plate. Serve immediately with lime wedges, sliced onion, and a side of coriander chutney or ketchup.

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