Kohila Cutlets

Kohila Cutlets

Moist, golden-brown kohila cutlets with yams, herbs and spices.

  • Recipe serves:40
  • Preparation Time30 Minutes
  • Cooking Time30 Minutes


  • 400g kohila and yams, skinned and finely chopped
  • 400g potatoes, boiled in salted water and mashed
  • 400g onions, finely chopped
  • 30g garlic cloves, finely chopped
  • 15g ginger, finely chopped
  • 10g green chillies, finely chopped
  • 6 curry leaves, finely chopped
  • 1 tablespoon chilli powder
  • 1 tablespoon raw curry powder
  • ½ tablespoon turmeric
  • 1 tablespoon crushed black pepper
  • 50ml oil
  • 30g Knorr Chicken Powder Mix
  • 1 lime, juiced
  • For Deep Frying:
  • 4 whole eggs, well beaten
  • 500g bread crumbs
  • Oil to fry


  • Heat a pan with oil on a medium heat and sauté chopped garlic and ginger for a few minutes.
  • Add the curry leaves, green chillies and onions. Fry till golden.
  • Add kohila and stir well. Let it cook for 6-8 minutes.
  • Reduce the heat and add chilli powder, curry powder, turmeric, pepper and Knorr Chicken Powder Mix. Stir well.
  • Stir in mashed potatoes and lime juice. Adjust seasoning.
  • Let it cool and make the cutlets into any shape you like.
  • Dip the cutlets into the beaten egg mixture and coat them with bread crumbs.
  • Deep fry till golden brown.
  • Delicious Sri Lankan recipes at its finest! Make this party recipe today!