Kitchen Recipe
Cook · Share · EnjoyKitchen Recipe Collection
Sri Lankan Fish Cutlets
Bite-sized, spicy fish and potato balls coated in breadcrumbs and deep-fried. The ultimate party snack.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 20
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 20 servings
- canned mackerel
- potatoes
- onion
- green chilies
- black pepper
- lime juice
- egg
- breadcrumbs
- oil
Equipment
- Deep fryer
- Mixing bowl
Instructions
- 1
Make Mixture
Mash boiled potatoes. Mix with drained canned fish, sautéed onions, chilies, pepper, and lime juice.
- 2
Shape
Roll the mixture into small, tight balls (about the size of a golf ball).
- 3
Coat
Dip each ball in beaten egg, then roll in breadcrumbs until evenly coated.
- 4
Fry
Deep fry until golden brown and crispy.
Cooking Tips
- If the mixture is too wet, the cutlets will fall apart. Add a little breadcrumb into the mix to absorb moisture.
- Make sure the oil is hot enough before frying.
Variations
- Beef Cutlets: Use minced beef.
- Jackfruit Cutlets: Use young jackfruit (polos) for a vegan version.
Chef's Notes & Storage
- Cutlets are ubiquitous at Sri Lankan weddings, parties, and festive tables.
Nutrition Estimate
120 calories · 5g protein · 12g carbs · 6g fat · 1g fiber per serving
