I had an incredible culinary experience recently that I just have to share with you all. Picture this: a mouthwatering cutlet infused with the flavors of Sri Lankan homemade pepper. It was an absolute taste sensation! Unfortunately, amidst the excitement and rush, I completely forgot to snap some drool-worthy pictures before my family members devoured the entire batch. But trust me when I say this cutlet was so scrumptious that it vanished in no time. Let's dive into the story of my delectable mishap!
Ingredients:
2 cans of sardines in oil (about 8-10 sardines)
4 - 5 medium-sized potatoes, boiled and mashed
2 small onion, finely chopped
4 cloves of garlic, minced
5 tablespoons of breadcrumbs
1 tablespoon of lemon juice
1 tablespoon of chopped fresh curry leaves
2 - 3 chopped green chilies
Salt and pepper to taste
2 eggs, beaten
Vegetable oil for frying
Method
Drain the oil from the cans of sardines and transfer the sardines to a mixing bowl. Use a fork to break them up into small pieces.
In a separate bowl, add the boiled and mashed potatoes.
Now for making mixture heat 1 table spoon oil and Add the finely chopped onion, minced garlic, lemon juice, chopped curry leaves , green chilies, salt, and pepper to the bowl with the potatoes. Mix everything together until well combined and coocked 2 - 3 minutes.
And then Combine the mashed potato mixture with the sardines in tempered mixture. Mix thoroughly to ensure that all the ingredients are evenly distributed.
Take small portions of the mixture and shape them into round or oval cutlets. You should be able to make about 10 - 15 cutlets, depending on the size.
Dip each cutlet into the beaten eggs, making sure it is coated evenly on all
And then coat the breadcrumbs on to the egg dip cutlet.
Heat vegetable oil or coconut oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan, leaving some space between them. Cook for about 3-4 minutes on each side or until they turn golden brown.
Once the cutlets are cooked, transfer them to a paper towel-lined plate to drain excess oil.
Serve the sardine and potato cutlets hot with a side of salad, rice, or bread. You can also garnish them with a squeeze of lemon juice and some additional chopped parsley if desired.
Enjoy your delicious sardine and potato cutlets!
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