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

100g 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 tsp Pepper
1 tsp Chillie powder
2 large boiled potatoes
2 green chillies (finely chopped)
1 medium sized onion (finely chopped)
2 tbsp oil
2 cloves

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

For coating

100g Bread crumbs or as needed
2 slightly beaten eggs
1/2 cup all purpose flour 

Directions

1. Boil the potatoes, mash them and keep aside. 
2. Heat oil in a pan. When it is hot add the cloves, ginger garlic paste, onions, green chillies and curry leaves stirring occasionally. 
3. Then add the fish/tuna along with chillie powder, turmeric powder, salt and pepper powder. Finally add the mashed the potatoes and add it to to the fish mixture and mix well. 
4. Turn off heat after 2- 3 minutes of cooking. Remove cloves from the mixture. 
5. Now form the fish mixture into lime sized balls, placing one half of hard boiled eggs. Tighten with your hand to form a ball. 
6. Coat them with all purpose flour to reduce any extra moisture. 
7. Next coat these balls with slightly beaten eggs.
8. Then coat the balls dipped in the eggs, with bread crumbs. Repeat this coating again.
9. Deep fry them in a medium heat until golden. Serve hot!! Enjoy!