A typical Sri Lankan snack, these fish cutlets are SCRUMPTIOUS!
They’re also really easy to make, which makes them perfect to serve when you have unexpected guests or just need something to munch on with your cup of tea.
They also taste great with a typical Lankan rice and curry plate!
Ingredients
- 1 tin mackerel, drained and bones removed (260g)
- 125g onions, finely chopped
- 300g potatoes, boiled and roughly mashed
- 1 green chillies, finely minced
- 10 curry leaves, thinly sliced
- 1 tsp salt (or to taste)
- 2 tsp pepper
- 1 1/2 tsp curry powder
- 1 tsp chilli powder
- Juice of 1/2 lime
- 2 tbsp butter
- 1 egg
- 3 tbsp flour
- 2 cups breadcrumbs
- Oil, to fry
In a pan, melt the butter and soften the onions, green chillies and curry leaves together. Add the fish, salt, curry powder, chilli powder, pepper and lime juice, and gently mix. Do not over mix or mash the ingredients together. Make round cutlets with this mixture. Mix flour with a few spoons of water to make a thick paste, and mix the egg in. Gently roll the cutlets in first the batter, and then the breadcrumbs. Deep fry in oil, until brown.
Note: This recipe makes 18-20 cutlets, depending on the size you make.
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