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CUTLETS

July 18, 2014

 

Serves 15

Ingredients

4 large potatoes skinned, boiled and mashed

3 cups Valhoamas (Maldivian smoked tuna) chopped

1 cherry pepper (Githeyo mirus)

3 onions finely chopped

2 ½ tbsp lemon juice

½ tsp turmeric powder

20 curry leaves chopped

2 tsp pepper powder

4 eggs beaten with ½ tsp salt

250g bread crumbs

3 cups oil

4 tsp salt

Preparation

  1. Heat a pan with 1 tbsp oil. Add ¾ of the onions, ½ of the chillie and ½ of the curry leaves. Fry until slightly brown and leave aside.
  2. Mix the remaining onion, curry leaves, chillie with lemon juice, pepper powder, turmeric powder and salt.
  3. Mix well until the juices from the onion flow into the mixture.
  4. Add the Valhoamas and mix well.
  5. Mix in the fried onions.
  6. Fold in the mashed potatoes. Mix thoroughly.
  7. Make 40 balls from the mixture.
  8. Apply egg batter and roll on bread crumbs.
  9. Deep fry in hot oil until golden brown.
  10. Serve hot.

 

Note: Alternatively, instead of curry leaf, if you have mint leaves, take a hand full of mint leaves, grind to a fine paste and add to the mixture. 

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