Heat 1 tbsp oil in a non stick pan, add ginger and sauté till light golden.
Add fish fillets and cook, turning sides, till evenly cooked on both the sides.Add green chillies, mix and transfer it into a bowl.
Add potato, soya granules, nutmeg powder, coriander leaves, salt and egg white and mix well.Heat oil in a non stick pan. Divide the mixture into equal portions and shape them into cutlets.
Shallow fry the cutlets, a few at a time, till golden and crisp on both the sides. Drain on absorbent paper.Transfer onto a serving plate and serve hot.