Sri Lankan Egg Cutlets

Deep fried Sri Lankan fish cutlets is a spicy, savory bite, perfect for any time of the day. Sri Lankan fish cutlet is a party time favourite in Sri Lanka and it is the most popular Sri Lankan savoury. Another variation of the cutlet is adding half of a hard boiled egg to the cutlets. This cutlet is often bigger than the normal cutlet and holds the shape and size of an egg. This is my all time favourite snack. Egg cutlets are very filling and it is also great for kids' lunchbox or breakfast.

Ingredients

For the cutlets

200g canned Tuna/ Salmon or any boiled fish (drain the water/oil if they are canned)
1tsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp Pepper or as per taste

1 tsp tomato puree or lemon juice
1/2 tsp cumin powder 
100g large boiled potatoes
2 green chillies (finely chopped)
1 medium sized onion (finely chopped)
3 tbsp oil

4 hard boiled eggs (cut into halves)
Vegetable oil for deep frying

For coating

2-3 cups bread crumbs or as needed
2 slightly beaten eggs
1/4 cup all purpose flour 

1/2 cup water

Directions

1. Start by boiling the potatoes until they are soft. Once cooked, mash them and set them aside.
2. Next, heat some oil in a pan over medium heat. Once the oil is hot, add pandan leaves and curry leaves,  ginger-garlic paste, chopped onions, green chilies and tomato puree. Stir occasionally, allowing the mixture to cook until the onions become soft and fragrant.
3. Add the fish or tuna to the pan, along with cumin powder, turmeric powder, salt, and pepper. Stir everything together and cook for about 2-3 minutes, ensuring the fish is well mixed with the spices. Afterward, add the mashed potatoes to the fish mixture, and stir until everything is well combined. Let it cook for another 2-3 minutes. Turn off the heat and remove the curry leaves and pandan leaves from the mixture. Let the mixture cool completely. 
4. Now, take a small portion of the fish and potato mixture and form it into a ball the size of a lime. Gently press a half of a hard-boiled egg into the center of each ball, then carefully mold the mixture around the egg to seal it and form a smooth ball.
5. To prevent any excess moisture, lightly coat the cutlets with all-purpose flour and egg batter. Afterward, roll the balls in breadcrumbs. For extra crunch, you can repeat the coating process once more. Let the coated cutlets sit at least for an hour for the breadcrumbs to stick to the cutlets. 
6. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully drop the egg cutlets into the oil and fry them until golden brown and crispy, about 4-5 minutes. Remove them from the oil and drain on paper towels to remove excess oil.
7. Serve hot and enjoy your delicious fish and Egg cutlets!