Polos Cutlets with Curry Mayo
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1st Step2 Min
2nd Step2 Min
3rd Step4 Min
4th Step5 Min
5th Step6 Min
6th Step8 Min
7th Step6 Min
8th Step6 Min
9th Step8 Min
10th Step6 Min
11th Step4 Min
1st Step of 11
Place a pan on medium heat, add 2 tablespoons of coconut oil and start frying the curry leaves, onions, garlic, green chilies, and ginger for couple of minutes.
2nd Step of 11
Add chili flakes, turmeric, and salt. Cook for a further 2 minutes, then add all the ground spices and crushed Maggi Vegetable Seasoning Cubes and mix well.
3rd Step of 11
Add the mashed baby jackfruit to the pan. Mix well and cook for 1 minute, then add the mashed potatoes and mix everything together well. At this stage if the mixture seems soggy add 2 tablespoons of plain flour and mix. Set aside to cool.
4th Step of 11
Divide the mixture into 12 – 15 small balls.
5th Step of 11
Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.
6th Step of 11
Roll each ball, one by one in the flour, make sure to remove excess flour.
7th Step of 11
Dip each floured ball in the egg wash and then roll in the breadcrumbs.
8th Step of 11
In batches of 5 -6, deep fry the cutlets.
9th Step of 11
Stir mayonnaise, Sri Lankan Curry Powder, and lemon juice in a small bowl to combine, season with salt to taste.
10th Step of 11
Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.
11th Step of 11
Serve the potato cutlets with Curry Mayo.
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