How to Make Young Jack Friut Cutlet

               Young Jack Friut Cutlet

Young Jack Friut Cutlet

Today I have brought you another delicious recipe. The sadness of not being able to eat cutlets for vegetarians is now over.

Ingredients

6 Portions

ingredient_quantity

recipe ingredient

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 

HOW TO MAKE

• 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.

.

Nutrition Value

Energy -410.66 kcal

Protein -5.1 g

Carbohydrates -16.39 g

Sodium -7743.16 mg

Fats -36.95 g

Information per serving

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