These Sri Lankan fish cutlets are crisp and golden outside, with a warmly spiced filling of flaky fish, soft potato, onion, chili, and curry leaves. They are savoury, gently spicy, and deeply aromatic, making them perfect as a snack, starter, or tea-time bite.

Tender pork loin is coated in a crisp, golden oven-baked crumb crust rather than deep-fried. A sharp lemon-mustard dressing and crunchy Taiwanese cabbage slaw balance the rich, savoury cutlets.