Banana Flower & Spinach Cutlet
A recipe that can be used as a snack or a side dish for rice and curry.
Banana Flower & Spinach Cutlet
Print recipe
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy | Fish |
| Meal type | Side Dish, Snack |
| Chef Duminda | Chef Duminda |
Ingredients
- 100g Tuna Flakes (Boiled.)
- 50g Banana Flower (Thinly sliced.)
- 25g Spinach (.)
- 1 Onion (Chopped.)
- 2 teaspoons Ginger & Garlic (Chopped.)
- 1 Large Potato (Mashed.)
- 1 Green Chili (Chopped.)
- handful Curry Leaves (.)
- 1/2 teaspoon Chili Pieces (.)
- 1/2 teaspoon Turmeric Powder (.)
- 1/2 teaspoon Paper Powder (.)
- Salt (.)
- 2 teaspoons Lymol (.)
- 1 egg (.)
- Bread Crumbs (.)
- 200ml Oil (.)
Directions
| Step 1 | |
|
Heat little oil and sauté the onions, garlic, green chilies and curry leaves . |  |
| Step 2 | |
| Add the thinly sliced banana flower and sauté for few minutes. | |
| Step 3 | |
|
Now add the boiled fish and the mashed potatoes and sauté in slow fire. |  |
| Step 4 | |
|
Add the turmeric, chili flakes & paper; combine the mixture well. |  |
| Step 5 | |
|
Now mix in the spinach . |  |
| Step 6 | |
|
Remove the mixture from the fire; add Lymol and allow it to cool. |  |
| Step 7 | |
|
Form the paste in to cutlet balls or any other shape you prefer . |  |
| Step 8 | |
|
Dip the cutlet in egg and cote with bread crumbs. |  |
| Step 9 | |
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Now deep fry the cutlet until golden brown. |  |
| Step 10 | |
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Serve hot with rice and curry or as a snack. |  |
