Cutlis

Cutlis Recipe from Sri Lanka - Beef and Potato Curry with Mint and Green Chile

Region / culture: Sri Lanka | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cutlis is a popular dish made with minced beef and potatoes, seasoned with a blend of spices and herbs. These crispy and flavorful cutlets are perfect for a quick and delicious meal.

History

Cutlis has its origins in Indian cuisine, where it is a popular snack or appetizer. The dish has evolved over time and is now enjoyed in various parts of the world.

Ingredients

225 g of beef
25 g of salt
0.5 tsp of black pepper
25 ml of vinegar
450 g of potato
1 onion
3 sprigs of mint leaves
1 green chile
1 celery stalk
1.25 liters of oil
1 egg
50 g of bread crumbs

How to prepare

Mince the beef and season it with salt, pepper, and vinegar.
Boil and mash the potato, then chop the onion, mint leaves, chili, and celery.
Heat the oil in a frying pan, add the beef, and cook for 3-4 minutes until it is browned.
Add the onion, mint leaves, chili, and celery, and cook until the onion has slightly softened.
Add the mashed potato and mix it well together.
Roll the mixture into small balls or flat cakes.
Beat the eggs and coat the cutlets with the egg before dipping them into the bread crumbs.
Heat the oil and deep fry the cutlets until they are browned.
Drain them well.

Variations

You can add different spices and herbs to customize the flavor of the cutlets.
Try using ground chicken or lamb instead of beef for a different twist.

Cooking Tips & Tricks

Make sure to season the beef well with salt, pepper, and vinegar for maximum flavor.

- Be careful not to overcook the beef, as it can become tough and dry.

- Coat the cutlets in egg and bread crumbs for a crispy exterior.

Serving Suggestions

Cutlis can be served as a snack, appetizer, or main course with a side of salad or chutney.

Cooking Techniques

Frying the cutlets in hot oil ensures a crispy exterior.

- Be sure to drain the cutlets well after frying to remove excess oil.

Ingredient Substitutions

You can use ground turkey or pork instead of beef.

- Panko breadcrumbs can be used instead of regular breadcrumbs for a lighter texture.

Make Ahead Tips

You can prepare the cutlets ahead of time and refrigerate them until ready to fry.

Presentation Ideas

Serve the cutlis on a platter with a garnish of fresh herbs and a squeeze of lemon juice.

Pairing Recommendations

Cutlis pairs well with a side of mint chutney, yogurt sauce, or a tangy tamarind dip.

Storage and Reheating Instructions

Store any leftover cutlis in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of cutlis contains approximately 300 calories.

Carbohydrates

Each serving of cutlis contains approximately 20 grams of carbohydrates.

Fats

Each serving of cutlis contains approximately 15 grams of fats.

Proteins

Each serving of cutlis contains approximately 10 grams of proteins.

Vitamins and minerals

Cutlis is a good source of vitamin C, iron, and potassium.

Alergens

Cutlis contains wheat (bread crumbs) and eggs.

Summary

Cutlis is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Cutlis is a delicious and versatile dish that is easy to make and perfect for any occasion. Enjoy these crispy and flavorful cutlets with your favorite dipping sauce for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a rainy day, and I was rummaging through my old recipe box, looking for something new to try. As soon as I came across the recipe for Cutlis, I knew I had to make it.

The recipe was handwritten on a yellowed piece of paper, with smudges and stains covering the words. It looked like it had been passed down through generations, each cook adding their own notes and adjustments. The ingredients were simple – ground beef, onions, garlic, breadcrumbs, and a mix of spices – but the method was complex and detailed.

I had never heard of Cutlis before, but something about the name intrigued me. It sounded exotic and mysterious, like a dish from a far-off land. I could almost taste the flavors just by reading the recipe. I knew I had to make it right away.

I gathered all the ingredients and set to work. I chopped the onions and garlic, sautéed them in a pan until they were golden brown and fragrant. I added the ground beef and spices, letting them simmer and meld together into a rich, savory mixture. I added the breadcrumbs to bind everything together, forming the meat mixture into small patties.

As I shaped the patties, I couldn't help but think about where this recipe had come from. Who had first created it, and how had it made its way into my hands? I imagined a grandmother in a distant country, passing down the recipe to her children and grandchildren, each one adding their own twist to make it their own.

I fried the patties in a hot skillet, turning them until they were golden brown and crispy on the outside. The aroma that filled my kitchen was intoxicating – a mix of spices and herbs that made my mouth water. I couldn't wait to taste the final product.

When the Cutlis were done, I plated them up and took a bite. The flavors exploded in my mouth – savory and spicy, with a hint of sweetness from the onions. The texture was perfect, with a crunchy outer crust giving way to a tender, juicy center. I savored every bite, savoring the taste of a recipe that had traveled through time and space to land on my plate.

As I sat at the table, enjoying my meal, I couldn't help but feel a sense of gratitude for the recipe that had brought me so much joy. It was more than just a dish – it was a connection to the past, a link to a world beyond my own. I knew that I would make Cutlis again and again, sharing it with my family and friends, passing down the tradition to future generations.

And so, the recipe for Cutlis became a staple in my kitchen, a reminder of the power of food to bring people together and bridge the gap between cultures. It was a simple dish, but it held within it a world of stories and memories, waiting to be discovered with each flavorful bite. And I was grateful to have been the one to uncover its secrets, to bring it to life once more for all to enjoy.