There you go. A small helping hand from me
Jackfruit Cutlets Recipe
Ingredients
• Flesh of the jackfruit-300g
• Sardine/Salmon-150g
• Whisked egg-1
• Biscuit powder-100g
• Chopped Big Onion-50g
• Garlic paste-2 table spoons
• Ginger paste-1/2 table spoon
• Turmeric powder ½ tea spoon
• Soya sauce -2 table spoons
• Coconut oil
• Powdered Pepper- 1 tea spoon
• Chillie powder- 1 tea spoon
• Mustard seeds -½ tea spoon
• Finely chopped curry leaves and tempering leaves
• Wheat flour-100g
• Table salt- 1 ½ table spoons
Method
Place jackfruit flesh in a saucepan and add water until the flesh floats. Add half a teaspoon of salt and turmeric powder each and boil well but make sure you don’t overcook it. Once cooked, remove excess water completely and let it cool.
Smash salmon and boiled jackfruit flesh finely and separately.
Heat the oil in a frying pan. Crackle the mustard seeds in well-heated oil, add ginger, garlic paste, and chopped onions. Fry until the mixture is caramelized. Add chopped curry leaves and tempering leaves to the mixture and mix well. Add chillie powder, Pepper powder and table salt. Let it cook for a half a minute. Add soya sauce followed by smashed salmon. Mix it well and let the mixture cook for a minute and add smashed jackfruit flesh. Mix well again and let it cook for one more minute.
Take the mixture off from the fire and let it cool. Once cooled, make small balls out of it.
Take a small container and add flour, whisked egg, pinch of salt and turmeric powder with required amount of water, whisk it and make the batter for the cutlets. Dip the balls in the batter, let the excess batter drip and coat the balls well in biscuit powder. Deep-fry the cutlets until they are golden brown.
