Sri Lankan cutlets are the perfect bite sized snack or 'short eats', and an unofficial compulsory part of any Lankan party, or significant gathering. Cutlets are basically croquettes, with a spiced filling. The filling is made of boiled potatoes and a protein (most often tinned mackerel), flavoured with plenty of spices and aromats. The filling is then balled up, encased in bread crumbs and deep fried to crunchy golden perfection.
These vegan jackfruit cutlets can give any meat or fish cutlet a run for their money. While tuna or tinned fish cutlets are classics, these vegan alternatives taste as good as their seafood lookalikes. These cutlets can fool even the most discerning palette, as they look and taste remarkable.
In Sri Lanka, jackfruit has been popular for centuries. Fresh jackfruit is easily accessible and in season for most of the year. It is commonly curried, with dark, heady spices and coconut milk to emulate a spicy meat curry, or finely shredded and sautéed with coconut as a mallung. These polos cutlets too, are pretty darn delicious. They are often served at vegetarian or vegan meals for alms givings and other religious events too.
(Makes 20-24 cutlets)
- 250g cooked jack fruit
- 2 boiled potatoes
- 3 green chilies
- 1 onion
- 10-15 curry leaves
- 2 tsp local orange/lime juice
- 1 tsp turmeric
- 3 tsp chili powder
- 2 tsp raw curry powder
- 1 tsp pepper
- Salt to taste
- 4 tbsp flour
- 1 tbsp corn flour
- Water as needed
- Oil for frying
1. Mash boiled potato while hot and set aside.
2. Finely chop cooked jackfruit.
3. Fry onion, garlic, curry leaves, green chilies, and spices.
4. Add jackfruit and lime juice and mix well.
5. Add mashed potato, mix well, and set aside to cool for a few minutes.
6. Mix ingredients for the batter, till smooth.
7. Make balls out of the cutlet filling, dip in batter, and coat evenly in breadcrumbs.
8. For extra crisp cutlets, dip in batter and breadcrumbs twice.
9. Deep fry in hot oil till golden brown and crisp. Serve with your favourite hot sauce or ketchup.