This is a version of a Sri Lankan short eat, a spicy morsel to snack on to whet your appetite as you have a pre-dinner drink.

These are great for parties and are best eaten at room temperature.

INGREDIENTS

1 tbsp ghee

2 large French shallots, finely sliced

2 large garlic cloves, finely chopped

2–3 small green chilies, finely chopped (see Note)

2 tbsp finely sliced curry leaves

½ tsp unroasted Sri Lankan curry powder (see Note)

200 g cooked spanner crab meat

180 g cooked and finely mashed potato (best put through a ricer)

60 g ricotta

1 tsp finely chopped dill

Flour, for dusting

140 g breadcrumbs

2 eggs

100 ml milk

Vegetable oil, for deep-frying

River salt and black pepper, to season

INSTRUCTIONS

• Heat a small frying pan on medium heat and add the ghee. Heat until melted. Add the shallot, garlic, chilli, curry leaves and a little seasoning. Cook for 1–2 minutes, stirring constantly, before adding the curry powder. Cook for another minute or so or until you can smell the spicy aromas. The mixture should still have a little crunch. Remove from the heat and set aside to cool.

• Once cooled, place the shallot mixture in a bowl with the crab, potato and ricotta. Taste for seasoning and mix through the dill.

• Use your hands to roll the mixture into small balls, about 20 g each. The mixture will be quite soft.

• Place flour and breadcrumbs in separate shallow bowls. Whisk together the eggs and milk in a mixing bowl. Gently roll the balls in the flour, shaking off any excess. Transfer to the egg mixture, remove and drain off excess liquid. Finally, roll in the breadcrumbs, making sure they are completely covered. Set aside in a single layer.

• Heat the oil in a medium saucepan filled with 6–8 cm of oil. Heat  to about 170°C.

• Fry the cutlets, in batches, for 3 minutes, or until golden brown. They should form a crust on the outside and be warmed through. If cooked for too long they will start to split.

• Drain on paper towel. If you have the patience, allow them to cool to room temperature before you eat, otherwise eat them while still warm.

Notes

• • There is no need to remove the seeds from the chilies. If you can’t find small green chilies, or prefer less heat, use an equivalent amount of long green chilies.

• • The curry powder is available at Sri Lankan grocers, or substitute with an Indian version.