Sri Lankan Baked Fish Cutlets (Fish Croquettes)

20 servings


20 minutes

active time

1 hour

total time


  • 240g mackerel, bones removed or replace with same weight of cooked flaky fish

  • 1/2 medium onion (finely chopped)

  • 3 garlic cloves (finely chopped or minced, about 1 tbsp minced garlic)

  • ½ inch ginger (finely chopped or minced, about 1 tbsp minced ginger)

  • 1 tsp Sri Lankan curry powder

  • 1/2 tsp black pepper (ground)

  • 1/2 tsp cayenne pepper (less if you prefer a mild filling)

  • 2 serrano peppers (chopped finely, deseeded if you prefer a milder heat)

  • 2 tbsp ketchup

  • ½ - ¾ lime (about 1 - 1 ½ tbsp juice)

  • 8 ½ oz russet potato (cooked, or any floury potato)

  • Salt

💗Breadcrumb coating:

  • 3 ¼ cup breadcrumbs

  • 2 tbsp vegetable oil

  • 3 eggs

  • salt


💗Curried Fish Cutlets:

  1. Drain the canned fish and remove the bones. If you're using cooked fresh fish, make sure to de-bone the fish as well.

  2. Heat 2 tbsp of vegetable oil or coconut oil in a large non-stick pan over medium-high heat.

  3. Add the finely chopped onion and saute for a few minutes until they've softened. Add the garlic, ginger and saute for a further 30 seconds until softened.

  4. Add the curry powder, cayenne pepper, black pepper. Mix through the onions.

  5. Add the fish and mix with the onion-spice mix. Break the fish into smaller pieces and saute until the mix is dry, and it takes on the color of the spices - about 10 to 15 minutes. Do not let the mix burn (reduce the heat if necessary). Add the tomato ketchup and green chili peppers (serrano peppers) and mix through, and cook for a further 5 to 10 minutes.

  6. Season with salt if needed (remember you are using brined mackerel, so you may not need a lot of salt).

  7. Mash the potatoes (some smaller chunks are ok!), and add this to the fish mix. Mix well. Sprinkle the lime juice over the fish and potatoes and mix well. Season and add more lime juice and salt if necessary.

  8. Let the mix cool down.

💗Toasted Breadcrumbs:

  1. In a large non-stick pan, heat the oil over medium heat. When the oil is hot, add the breadcrumbs and stir to combine the breadcrumbs with the oil as evenly as possible.

  2. Stir frequently, until the breadcrumbs turn a golden brown in color and are evenly toasted. Make sure to not let the breadcrumbs burn.

  3. Immediately place the toasted breadcrumbs in a bowl and let it cool (uncovered).

  4. Assembly

  5. Preheat the oven to 180°C. Line a baking sheet with parchment paper, and set aside.

  6. Break the eggs into a bowl and whisk gently to mix. Do not over beat and let it form too many bubbles. Optional - add a pinch of salt to the eggs and mix evenly.

  7. Place the toasted breadcrumbs on a plate.

  8. Portion the fish filling into 17 - 20 portions. Shape each portion into round or oval disc-like shapes.

  9. Evenly coat each cutlet with the eggs. Make sure there's no excess egg on the cutlets. You can use a fork to dip the cutlets in the eggs to make it easier.

  10. Next, place the egg coated fish cutlets in the toasted breadcrumbs and coat them evenly. Use your fingers to gently press the breadcrumbs into the cutlets to form a smooth crust, with no cracks.

  11. Repeat the egg wash and breadcrumb coating once more. This second coating is optional, but recommended for a crunchier crust.

  12. Place the coated cutlets on the lined baking tray, with about 1 - 2 cm of space between each.

  13. Bake in preheated oven for about 5 - 7 minutes. Turn each cutlet over and bake for a further 5 - 7 minutes.

  14. Remove the cutlets from the oven and let them cool slightly. Serve while very warm with tomato ketchup or tomato relish.

  15. You can reheat the cutlets, by placing them in the warm oven for a few minutes.


Serving Size



100 kcal

Total Fat

3 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



25 mg


150 mg

Total Carbohydrate

14 g

Dietary Fiber

1 g

Total Sugars

1 g


5 g

20 servings


20 minutes

active time

1 hour

total time
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