Whether it’s a birthday party, a wedding, or just a rainy evening with a cup of plain tea, Sri Lankan Fish Cutlets are always a crowd-pleaser. These spicy, breaded, deep-fried little spheres pack a massive punch of flavor in a single bite. Let’s roll some cutlets!
Ingredients
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1 tin of Jack Mackerel (drained and mashed)
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2 large boiled potatoes (mashed)
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1 large red onion (finely chopped)
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2 green chilies, curry leaves, and ginger-garlic paste
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1 tsp freshly crushed black pepper
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1 egg (beaten) and 1 cup fine breadcrumbs
Method
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Heat a teaspoon of oil and fry the onions, ginger-garlic paste, chilies, and curry leaves.
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Add the mashed fish, pepper, and salt. Stir well, then take it off the heat.
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Mix in the mashed potatoes. Add a squeeze of lime juice and mix everything by hand.
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Take small portions of the mixture and roll them into smooth, tight balls.
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Dip each ball into the beaten egg, coat evenly with breadcrumbs, and deep fry until dark golden brown.
To stop your cutlets from bursting in the oil, make sure the filling is completely dry before rolling them. If the potato is too wet, add a tablespoon of breadcrumbs into the mixture itself!
