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:
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.
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.
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.
Divide the mixture into 12 – 15 small balls.
Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.
Roll each ball, one by one in the flour, make sure to remove excess flour.
Dip each floured ball in the egg wash and then roll in the breadcrumbs.
In batches of 5 -6, deep fry the cutlets.
Stir mayonnaise, Sri Lankan Curry Powder, and lemon juice in a small bowl to combine, season with salt to taste.
Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.
Serve the potato cutlets with Curry Mayo.
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