Vegetarian finger food is very popular in Sri Lanka, especially cutlets. I am happy to share with you my own version of vegetable cutlets – they are lovely before a meal, and have had lots of great comments from friends.

INGREDIENTS 

100g diced butternut (seedless and skinless)

100g leeks (washed and finely sliced)

1 red capsicum (seeded and finely chopped)

100g boiled red lentils

2 green chillies (finely chopped)

4 sprigs curry leaves (finely chopped)

2 garlic cloves (chopped)

1/2 tsp black pepper

1 tsp cumin and coriander powder

1 tbs lime juice

2 eggs

100g fresh bread crumbs

Oil for deep frying

Salt to taste

METHOD 

Mix all the ingredients together with spices and seasoning. Take equally-sized amounts of the mixture and mould each into a ball. Beat eggs in a bowl and dip the balls into egg mixture, then coat with bread crumbs. Heat the oil and deep fry the cutlets until golden brown (the oil should be deep enough to cover the cutlets). Drain excess oil on paper towels. Serve as snack, or with rice and curry.

For my recipe for tuna balls, click here