Beef Cutlets
Ingredients
225 g beef
25 g salt
1/2 ts pepper, black
25 ml vinegar
450 g potato
1 onion
3 mint leaf sprigs
1 chilies, green
1 celery stalk
1 1/4 l oil
1 egg
50 g bread crumbs
Method
Mince the beef and season with salt, pepper and vinegar. Boil andmash the potato and chop the onion, mint leaves, chile and celery.Heat the oil in a frying pan, add the beef and cook for 3-4 minutesuntil browned. Add the onion, mint leaves, chile and celery andcook until the onion has softened slightly. Add the mashed potato andmix well together. Roll into small balls or flat cakes. Beat the eggsand coat the cutlis with the egg before dipping into the breadcrumbs. Heat the oil and deep fry the cutlis until browned. Drain well
Srilankan Cutlets
Ingredients
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.
The Coating
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying
Method
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
- Cutlets (made in to thick disc shapes) are great with rice & curry.
Fish Cutlets
Ingredients
1 15-oz can of Salmon or Jack mackerel
1 big onion finely chopped
3 green chillies finely chopped
1/2 lb potatoes
1/2 bottle frying oil
4-5 curry leaves
1/2 lime
1 egg
1/4 lb bread crumbs
salt and pepper to taste
Method
Boil and skin the potatoes. Mash the potatoes. Drain the water from the fish can. Break the fish into small pieces.Heat 2 tbsp of oil in a pan under medium heat. When the oil is hot and the onions, green chillies and curry leave sand fry till the onions are golden brown. Now add the crumbled fish and temper for about 3-5 minutes.Next add the mashed potatoes and season with salt and pepperand mix well. Remove the pan from heat and add the lime juiceto the mixture and mix well.Beat the egg in a bowl. Put the bread crumbs to a flat dish.Make small balls from the fish mixture(one inch diameter).Soak the balls first in the beaten egg and then coat the balls with bread crumbs.Heat the remaining oil in a frying pan and when the oil ishot add the coated fish balls and fry till golden brown.Makes about 30-40 cutlets.Serve hot.
Polos Cutlets
Ingredients Serves 8 Portions:
1 Polos (young jack fruit)
6 Green Chillies
tea sp Cummin Powder
100g Bread Crumbs
8 table sp Flour
3 table sp chopped Onions
tea sp Ginger
1 tea sp Garlic
10 Curry Leaves
1 table sp Chilli Powder
tea sp PEPPER (CRUSHED)
2 BILLING FRUIT
1 Cup of Astra Cook N' Fry tea sp Turmeric Powder
2 table spoon Maldive Fish
Salt to taste
8 Goraka pcs
Method
Boil the whole young jack skin on, with goraka, turmeric and salt. Remove from the water when done and leave to cool. Clean the skin and discard the center and chop up the jack, Heat a pan with the astra cook and fry, add the onion, ginger, green chilies, curry leaves and rest of the ingredients, saute on a slow fire. Add the chopped up young jak add the billing juice and mix gently. Mould into balls and flatten slightly using your palm, and neat them shapely with a palette knife. Pass through flour, batter and breadcrumb. Deep fry in hot astra cook and fry serve on dish with tomato or chilli sauce.