Local Family Appetizer

Polos Cutlets with Curry Mayo

Name: Polos Cutlets with Curry Mayo
Prep time: PM34.00T
Cook time: PM19.00T
Total time: PM57.00T
Cuisine: Local
Ingredients: 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

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57Min

Intermediate

Ingredients

6 Portions

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

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Nutrition Value

Energy

524.38 kcal

Protein

6.49 g

Carbohydrates

44.11 g

Fats

37.4 g

Information per serving

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.

1st Step of 11

: Ginger, Green chilis, Garlic, Finely chopped onion, Curry Leaves, Coconut oil

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

: Salt, Turmeric, Maggi vegetable seasoning cube, Chilli Flakes

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.