This Fish Cutlet recipe is among the finest andeasy to make Sri Lankan fish recipes. If youever go to any Sri Lankan restaurants, you willfind this fish cutlets listed along with manydelicious sea food based appetizers. It
out of boiled potatoes, tuna and spices; allmixed together to make oval shaped balls,then dipped in egg white, bread crumbs anddeep fried. Even though original recipe callsfor deep frying, you can always broil them toeat healthy. You can enjoy this appetiser withany hot sauce, sambalor dip.
2 medium potatoes, cubed2 tins of tuna chunks, drained½ medium red onion, chopped finely2
3 green chilies, chopped finely, deseeded4 - 5 curry leaves, shredded½ tbsp black pepper, freshly ground1 tbsp or more chili powder½ tbsp coriander powder½ tbsp cumin powder½ tbsp Lime juice to taste1 tbsp Dijon mustardSalt4 tbsp plain bread crumbs for coating2 medium egg whites beatenOil for deep frying
Boil the pota
toes until soft. When they’re done, drain the po
tatoes andleave to cool in a sieve. Wait for the water from the potatoes to evaporate.
In the meanwhile, prepare the remaining ingredients except for the saltand lime juice, and mix them in a bowl. When the potatoes have cooleddown, mash them and add to the mixture in the bowl. Add the lime juice andsalt to taste.3. Sprinkle a little olive oil in a pan and sauté the mixer for 10 mins and let itcool.
Take about a golf-ball sized amount of mixture and roll it into a ball. Nextdip the ball into the egg, and then into bread crumbs. Do all the cutlets in thisway.
Pour oil into a deep pan, or a wok and put on medium high. You’ll need
enough oil for deep frying. The oil is hot enough when it sizzles when youinsert a wooden spoon. Fry the cutlets until golden brown.