I love love love Sri Lankan Fish cutlets. After buying them so many times, I decided to make them myself … they are super easy to make with canned or fresh fish. Sometimes known as Fish balls, these cutlets are made by mixing fish together with potato and spices. It’s formed into balls and then coated in egg and deep fried till golden brown.

It’s most commonly made with canned Tuna, but fresh fish can also be used, but it does have to be cooked before mixing with the other ingredients.

I absolutely love Sri Lankan food. Check out some of the other recipes I’ve made

Godamba roti

Sri Lankan Chicken Curry

Kothu roti

Sri Lankan Deviled Chicken

Sri Lankan Fish Cutlets

2.96 from 24 votes

Ingredients
  

  • 3 cans Tuna each 184g 133g drained – total drained weight – 399 gms
  • 5 medium Potatoes – 1 lb 12 oz – 804 g
  • 1 cup finely diced Onion
  • 2 tbsps green Chillies
  • 1/2 cup Curry leaves cut
  • 2 tbsps Ginger & Garlic paste
  • 1 tsp red Chill powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 tsp crushed Pepper
  • 1-2 cups Breadcrumbs
  • 1-2 beaten Eggs
  • Oil for frying

Instructions
 

  • Drain all the water out of the tuna cans
  • Boil these potatoes for 20 mins or more and once they are cooked, cool and mash
  • How heat up some oil and add the diced onion, green chillies, curry leaves
  • Add the ginger & garlic paste and saute.
  • Add powdered spices
  • Add all the drained Tuna
  • Mix this in and saute for a minute or so … this will allow any moisture left over to evaporate
  • Add Salt to taste & the pepper
  • Add in the mashed Potato in a little at a time, incorporating as I go
  • Once it’s all incorporated, taste for salt and add more as required
  • Allow this to cool
  • Once cooled down, shape this into golf ball sized portions
  • Dip first in a beaten egg and then drop into breadcrumbs
  • Drop these into the oil and keep the cutlet rolling in the oil so there is an even color
  • Remove and drain on a kitchen towel