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Kakra AR Kacha Amar Chop
Fresh crab and raw mango cakes with Bengali mustard chutney
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| Qty. | Ingredients |
| 500 gm | Crab meat |
| 100 gm | Raw mango, peeled and grated |
| 100 gm | Fresh breadcrumbs |
| 4 | Eggs |
| To taste | Salt |
| To taste | White pepper |
| 10 gm | Fresh green chillies, chopped |
| 10 gm | Fresh ginger, chopped |
| 20 gm | Fresh coriander leaves |
| 5 gm | Red chilli powder |
| 2 gm | Turmeric powder |
| 5 gm | Garam masala powder |
| 80 gm | Onion, chopped |
| 180 gm | Potatoes, boiled and grated |
| 300 ml | Refined sunflower seed oil |
| 100 gm | Kasundi Bengali mustard |
Method:
- Combine all the ingredients except eggs and breadcrumbs.
- Shape into small galettes or patties
- Make a light egg batter.
- Dip the patties in the batter and coat them with fresh breadcrumbs. Repeat this process twice to get an even coating of bread crumbs
- shallow fry in refined sunflower seed oil till crisp.
- Serve hot with Kasundi Bengali mustard as a dip.
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