The Sri Lankan Fish Cutlet Burger is a tantalizing fusion of traditional Sri Lankan street food with the universally loved concept of a burger. This dish is a celebration of Sri Lankan culinary heritage, particularly inspired by the humble yet iconic fish cutlet—a popular snack found on bustling street corners, in bakeries, and at family gatherings across the country. It takes the bold flavors, textures, and aromas that define Sri Lankan cuisine and incorporates them into a western-style burger to create a dish that’s both innovative and nostalgic.
Fish cutlets have long been a staple of Sri Lankan cooking, cherished for their spicy, savory profile. Typically served as appetizers, they’re made by combining flaked fish (commonly tuna or mackerel) with mashed potatoes, onions, green chilies, and an array of aromatic spices, such as curry powder and black pepper. The mixture is then shaped into rounds or oblongs, coated in breadcrumbs, and deep-fried until golden and crispy on the outside. These bite-sized delights are often enjoyed with a cup of hot Ceylon tea or as part of festive celebrations. The fish cutlet is not just food; it’s tied to memories of weddings, New Year festivities, or friendly chit-chat during tea-time breaks.
In this recipe, the classic fish cutlet is transformed into a burger patty while maintaining its traditional spices and preparation methods. The patties are fried to perfection, resulting in a crisp exterior that gives way to a soft, flavorful interior. What sets this burger apart is the addition of Sri Lankan curry powder, which is known for its distinctive blend of roasted spices like coriander, cumin, fennel, and cinnamon, often with a hint of chili heat. The curry powder infuses the patties with an authentic depth of flavor, honoring the roots of its inspiration.
To balance the rich, spiced cutlet, the burger is served with crisp lettuce, juicy tomato slices, and a dollop of creamy mayonnaise spread onto toasted burger buns. The mayonnaise can be elevated with a squeeze of lime juice, which adds a tangy brightness to complement the spiced patty. The combination creates a harmonious layering of textures and flavors—from the crunch of the cutlet shell to the smooth creaminess of the mayo and the refreshing crispness of the vegetables.
The Sri Lankan Fish Cutlet Burger is more than just a meal—it’s a culinary adventure. This fusion dish bridges the gap between the familiar comfort of a burger and the vibrant flavors of Sri Lanka. It celebrates the versatility of Sri Lankan street food while offering a twist that appeals to global tastes. Whether served at a casual dinner or a backyard cookout, it’s bound to be a conversation starter and a testament to how food transcends cultures to create something entirely unique and delicious.
Perfect for lunch or dinner, this burger provides a chance to explore the essence of Sri Lankan cuisine in a playful, innovative form. It’s ideal for anyone who loves bold flavors and is looking to expand their palate with a taste of island-inspired fusion.
Sri Lankan Fish Cutlet Burger
Ingredients
For the Cutlets
- 350 g cooked fish fillets Preferably mackerel or tuna, flaked
- 2 cups potatoes boiled and mashed
- 1 medium onion finely chopped
- 2 medium green chilies finely chopped
- 1 tsp ground black pepper freshly ground
- 1 tsp curry powder Sri Lankan variety preferred
- 1 medium egg beaten
- ½ cup bread crumbs for binding
For Frying and Serving
- 1 cup vegetable oil for frying
- 4 medium burger buns split
- 4 tbsp mayonnaise for spreading
- 4 leaves lettuce crisp, for garnish
- 4 slices tomato for serving
Instructions
- In a large mixing bowl, combine the flaked fish, mashed potatoes, chopped onion, green chilies, black pepper, curry powder, beaten egg, and breadcrumbs. Mix until well combined, forming a cohesive mixture.
- Shape the mixture into patties, ensuring they are even in size for uniform cooking. You should have four patties for four burgers.
- Heat the vegetable oil in a skillet over medium heat (approx. 180°C/350°F). Fry the patties until they are golden brown and crisp on both sides, about 4-5 minutes per side.
- During the last minute of cooking, toast the burger buns in a separate pan until they are lightly browned.
- To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf, a fish pattie, a tomato slice, and finally the top half of the bun to complete the burger.