Saturday, 15 March 2014

Egg Cutlets (Sri Lankan Style)

Egg cutlets are little bigger than  normal cutlets. Its really easy and inexpensive to make. From this recipe I made 8 cutlets. If you make more, can freeze it upto 3 months for future use.
Egg Cutlets ( Sri Lankan Style)


  • 4 Boiled eggs
  • 3 Large boiled potatoes
  • 1 Onion finely chopped
  • 1 Can tuna or mackeral
  • Curry leaves
  • 2 cups Dry bread crumbs
  • Chillie Powder
  • Curry Powder
  • Pepper 
  • Tumeric powder
  • Fresh chillies
  • Salt
  • Oil for frying.

For the Batter

  • 1 Cup plain flour 
  • 11/2 cups water
  • Pinch of tumeric powder


  • In to a hot pan add a table spoon ful oil and onion and curry leaves.
  • After a minute add the mackeral and spices and cook another minute.
  • Add enough salt to your taste.
  • Then add mashed potatoes.
  • Make the dipping batter add all the ingredients together.
  • When the mix is cool enough to handle take half of an egg and get a ball of mix and press together to make a nice ball covering
  • Dip in batter and crumb it. 
  • If you like double crumb the egg cutlets.
  • Deep fry until golden brown.
  • Serve with  tomato sauce.

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