- 150g Araliya Mithuru Canned Fish
- 300g potatoes
- 100g leeks chopped
- ½ teaspoon cumin seeds
- 1 tablespoon ginger and garlic paste
- 2 onions diced
- 2 green chillies chopped
- 1 sprig curry leaves
- 1 teaspoon red chillie powder
- ½ teaspoon turmeric powder
- ½ tablespoon black pepper powder
- 2 Happy Hen Eggs
- 250g Bread crumbs
- Salt to taste
- Marina Cooking Oil
Step 1: Boil potatoes with a little salt in saucepan for 10 minutes or until tender. Peel off skin once boiled.
Step 2: Heat oil in a deep non-stick pan. Add cumin seeds and ginger/garlic paste and fry for 1 minute
Step 3: Add green chillies and onion, cook until onion starts to brown.
Step 4: Add tinned salmon, leeks, red chilli powder, black pepper powder, and salt. Cook and stir until well combined.
Step 5: Add boiled potatoes and mash them until smooth. Pour lime juice to taste and mix thoroughly.
Step 6: Create it to small balls and set aside.
Step 7: Whisk eggs into large bowl and place bread crumbs in a shallow bowl.
Step 8: Dip each fish ball into beaten egg and coat them with the breadcrumbs.
Step 9: Place on tray and set aside.
Step 10: Fill a deep wok with oil and heat. Once oil is heated, deep fry the cutlet in batches until crispy and brown.
Step 11: Remove and with slotted spoon and drain on paper towel.
Step 12: Serve warm with ketchup.