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Local Family Appetizer

Polos Cutlets with Curry Mayo

0
57Min
Intermediate

Ingredients

-
6 Portions
+

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

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
Carbohydrates
44.11 g
Protein
6.49 g
Fats
37.4 g
Information per serving
Lets Cook

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.
Polos Cutlets with Curry Mayo

1st Step of 11

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

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.

Polos Cutlets with Curry Mayo

2nd Step of 11

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

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.

Polos Cutlets with Curry Mayo

3rd Step of 11

: Baby Jackfruit, Flour

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.

Polos Cutlets with Curry Mayo

4th Step of 11

Divide the mixture into 12 – 15 small balls.

Polos Cutlets with Curry Mayo

5th Step of 11

Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.

Polos Cutlets with Curry Mayo

6th Step of 11

Roll each ball, one by one in the flour, make sure to remove excess flour.

Polos Cutlets with Curry Mayo

7th Step of 11

Dip each floured ball in the egg wash and then roll in the breadcrumbs.

Polos Cutlets with Curry Mayo

8th Step of 11

In batches of 5 -6, deep fry the cutlets.

Polos Cutlets with Curry Mayo

9th Step of 11

Stir mayonnaise, Sri Lankan Curry Powder, and lemon juice in a small bowl to combine, season with salt to taste.

Polos Cutlets with Curry Mayo

10th Step of 11

Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.

Polos Cutlets with Curry Mayo

11th Step of 11

Serve the potato cutlets with Curry Mayo.

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