Go Back Email Link
–+ servings

Sri Lankan Fish Cutlets

Eleanor Craig
Sri Lankan Fish Cutlets are delightful, crispy spheres of spiced fish and potato, traditional to Sri Lanka's vibrant street food scene. Inspired by coastal flavors and aromatic spices, they offer a captivating blend of taste, texture, and culinary heritage. Perfect as an appetizer or snack, these cutlets are sure to elevate your dining experience with their exotic allure.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Indian / South Asian
Servings 4 people
Calories 772 kcal

Ingredients
 
 

Main ingredients

  •  
    0.5 lb tuna - canned, preferably in water, drained
  • Potatoes2 medium potatoes - boiled and mashed
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  •  
    2 medium green chilies - finely chopped
  •  
    1 tsp ginger garlic paste
  • Curry powder in wooden bowl over white0.5 tsp curry powder - preferably Sri Lankan
  •  
    0.5 tsp cumin powder
  • wooden bowl of salt0.5 tsp salt - or to taste
  • Fine breadcrumbs, also breading or crispies in wooden bowl1 cup breadcrumbs
  • chicken egg1 large egg - beaten
  • Vegetable oil1 cup vegetable oil - for deep frying

Instructions
 

  • In a mixing bowl, combine the drained tuna, mashed potatoes, chopped onions, green chilies, ginger garlic paste, curry powder, cumin powder, and salt. Mix thoroughly until all ingredients are well incorporated.
  • Shape the mixture into small balls, about 1 inch in diameter, ensuring they are compact and hold together.
  • Dredge each ball in the beaten egg, then coat with breadcrumbs, ensuring an even layer on all sides.
  • Heat the oil in a deep frying pan or wok to 180°C (350°F). Test the temperature by dropping a small breadcrumb into the oil; it should sizzle and rise to the surface immediately.
  • Gently lower the cutlets into the hot oil, a few at a time, avoiding overcrowding. Fry until they turn a luscious golden brown, about 3-4 minutes per batch.
  • Remove from the oil and drain on paper towels to remove excess oil.

Notes

For an extra kick, consider adding a pinch of red chili powder to the mixture. For a lighter version, you can bake the cutlets at 200°C (400°F) for about 15 minutes, turning halfway through.

Nutrition

Calories: 772kcalCarbohydrates: 42gProtein: 18gFat: 59gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 67mgSodium: 714mgPotassium: 667mgFiber: 5gSugar: 4gVitamin A: 108IUVitamin C: 26mgCalcium: 89mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe