Local
Family
Appetizer
Polos Cutlets with Curry Mayo
57Min
Intermediate
250
g
Baby Jackfruit
1
large
boiled potato
1
tbsp
Finely chopped onion
0.5
tsp
Green chilis
2
tbsp
Coconut oil
1
cube
Maggi vegetable seasoning cube
1
tsp
Pepper
2
oz
Salt
0.5
tsp
Ground Cinnamon
1
tsp
tamarind water
0.5
tsp
Chilli Flakes
0.25
tsp
Turmeric
0.25
tsp
Ground cloves
1
Leaf
Curry Leaves
0.5
tsp
Fennel seeds
0.5
in
Ginger
2
Cloves
Garlic
0.25
cup
Milk
0.5
cup
Flour
0.5
cup
breadcrumbs
0.5
cup
Oil
1
cup
Mayonnaise
2
tsp
Sri Lankan Unroasted Curry Powder
2
tbsp
fresh lemon juice
2
oz
Salt
.
Nutrition Value
Energy
524.38 kcal
Protein
6.49 g
Carbohydrates
44.11 g
Fats
37.4 g
Information per serving
Instructions
57 Minutes
1st Step
2 Min
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
2 Min
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
4 Min
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
5 Min
Divide the mixture into 12 – 15 small balls.
5th Step
6 Min
Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.
6th Step
8 Min
Roll each ball, one by one in the flour, make sure to remove excess flour.
7th Step
6 Min
Dip each floured ball in the egg wash and then roll in the breadcrumbs.
8th Step
6 Min
In batches of 5 -6, deep fry the cutlets.
9th Step
8 Min
Stir mayonnaise, Sri Lankan Curry Powder, and lemon juice in a small bowl to combine, season with salt to taste.
10th Step
6 Min
Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.
11th Step
4 Min
Serve the potato cutlets with Curry Mayo.
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