Bis Cutlets

Here we have the recipe for one of our favourite hedhikaas, Bis Cutlets, or Bis Cutlas if you prefer to spell it that way.

While you can use any eggs for the recipe, we used some tasty Grade A brown eggs we got from one of our partners Standard & Origin (S&O). These brown eggs come from Poland and have expiry dates printed on them making it easier for us to make sure we use fresh eggs every time. We highly recommend them as they are not only larger than your average white eggs, they taste better too.

Makes: 16

Ingredients:

• 1 onion (2/3 cup when sliced)
• ½ scotch bonnet pepper
• 10 curry leaves
• ½ tsp. ginger grated
• 1 ½ tsp. lime juice
• 2/3 tsp. salt
• 2/3 tsp. ground black pepper
• 1 tuna can in oil
• 1 cup boiled and mashed potato (2 medium)
• 4 hardboiled eggs
• 2 uncooked eggs
• ½ cup dried bread crumbs
• 2 cups vegetable oil

Instructions:

1. Slice the onion and scotch bonnet thinly. Mince the curry leaves.
2. Add the sliced onion, scotch bonnet, curry leaves and ginger to a bowl. Squeeze in the lime and add salt and black pepper. Using fingers squash and squeeze the ingredients together until the onions become soft and release their juices.
3. Add the tuna, mix again using your fingers.
4. And then add the potatoes and mix again until well combined.
5. Cut the boiled eggs into quarters.
6. Take 1 ½ tbsp. of the tuna potato mixture place it on your palm and then flatten it in to a circular shape. Place a boiled egg quarter in the center and then enclose the mixture around it. Then roll it in between your palms to make an oval egg like shape. Place it on a clean plate and repeat until you run out of the tuna potato mixture.
7. Add the uncooked eggs to a bowl and beat until the yolk is mixed with the white. Set it aside.
8. Add the bread crumbs to a shallow bowl and set that aside too.
9. Gently place around 4 of the egg stuffed tuna potato balls in the bowl with the eggs. Gently roll them in the eggs to get them coated evenly. You can use a spoon to do this.
10. Take them out of the eggs and then place them in the bread crumbs. Gently roll them around in the breadcrumbs to get them evenly coated. Transfer them to a plate and set aside until it’s time to fry them.
11. Repeat until you run out of the egg stuffed tuna potato balls.
12. Heat 2 cups oil in a pot.
13. Test the temperature of the oil by pinching off just a little teeny bit from a cutlet and dropping it into the oil. When it floats and you can see bubbles forming around it at a medium speed, that’s your cue to put the cutlets in the oil.
14. Rather than frying all of them at the same time, fry the cutlets in batches. So, place the first batch of cutlets in the oil and then fry until they take on a deep golden brown colour. You’ll have to turn the cutlets around so that they get fried evenly, however, remember to do this really gently.
15. Once fried, gently remove them from the oil and place them in a steel strainer or over some tissue papers to get rid of the excess oil.
16. Continue frying the cutlets in batches until it’s all done. Keep the temperature of the oil at medium heat throughout.

Note: If you’d like to get yourself some of these brown eggs, contact 301 5533 or 301 5522.