A get together in Sri Lanka is not complete without fish cutlets. A cutlet/croquette, originated in France, is a small ball shape snack that is crispy on the outside and soft on the inside and is served as a side dish, or a snack.
Ingredients:
For the filling:
200G OF CANNED TUNA 3 BOILED POTATOES – MASHED
5 CARDAMOM PODS
4 CLOVES
3 TBSP OF VEGETABLE OIL + MORE FOR DEEP FRYING
2 TBSP OF FINELY CHOPPED CURRY LEAVES (APPROX. 25 CURRY LEAVES)
½ CUP OF CHOPPED ONIONS
3 RED CHILLIES, FINELY CHOPPED
¼ CUP OF CARROTS GRATED
¼ CUP OF CHOPPED SPRING ONIONS
¾ tbsp PEPPER
1 ½ TSP SALT
1 TSP CHILLI FLAKES
¼ TSP TURMERIC
¼ LIME
For the coating:
1 EGG
1 TBSP OF ALL PURPOSE FLOUR
2 TBSP OF WATER
2 CUPS OF BREADCRUMBS
Directions:
1: Mash the boiled potatoes and set them aside. Crush cardamom and cloves into a powder, remove the shells and leave it for later. Crush the tuna into small pieces and set it aside for later.
2: In a saucepan, heat 3 tbsp of oil over medium heat, add in the crushed cardamom and cloves, 2 tbsp of finely chopped curry leaves, ½ cup of onion, and red chilies, and sauté until the onions become tender and translucent.
3: Then add the carrot, spring onions, and the rest of the spices (salt, pepper, chili flakes, turmeric) and sauté for about a minute. Add the fish and cook while mixing the spices through the fish for about 10-15 minutes.
4: Add the potatoes and mix it with the rest of the mixture until well combined. Check and adjust salt if necessary.
5: Squeeze the ¼ lemon on the mixture and mix it through. Set the fish mix aside and let it cool.
6: When it has cooled down, take a spoonful of the mix and roll it into a smooth 1 1/2-inch diameter ball. Leave these balls on a baking tray or a dish.
For the coating:
1: In a bowl, mix an egg with 1 tbsp of all-purpose flour and 2 tbsp of water and prepare the breadcrumbs on a separate plate.
2: Evenly coat each fish ball with the egg mix and then coat them with the breadcrumbs. Make sure to coat the fish balls with breadcrumbs evenly. A double coating by re-dipping in the egg wash and re-coating with breadcrumbs will help to prevent any cracks.
3: In a saucepan, heat enough oil to deep fry the cutlets to about 350°F/180°C.
4: When the oil is hot enough, fry the cutlets until they turn into a dark golden brown for about a minute. You can fry a few cutlets at a time in the oil without overcrowding the pan.
5: Place the fried cutlets on a paper towel to drain the excess oil.
7: Serve with ketchup as a snack. Or as a side dish for a rice and curry meal.
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