SRI LANKAN FISH CUTLETS
INGREDIENTS
- 2 medium potatoes, cubed
- 2 tins of tuna
- ½ medium red onion, chopped finely
- 2 – 3 green chillies, chopped finely, deseeded if you wish
- A few springs of curry leaves, shredded (I used 4, but I like curry leaves a lot)
- ½ tsp black pepper, freshly ground (or coarsely ground cumin and black pepper mixture)
- ½ tsp or more Sri Lankan chili powder
- 2 tbsp breadcrumbs, plus extra for coating
- Lime juice to taste (start with ½ lime, and add more if you want)
- Salt
- 2 medium eggs, beaten (or one large, with a little bit of water stirred in)
- Oil for deep frying
METHOD
- Boil the potatoes until soft.
- When they’re done, drain the potatoes and leave to cool in the sieve.
- You want the water from the potatoes to evaporate, so do leave them for long enough.
- In the meanwhile, prepare the remaining ingredients except for the salt and lime juice, and mix them in a bowl.
- When the potatoes have cooled down, mash them and add to the mixture in the bowl. Add the lime juice and salt to taste.
- Take about a golf-ball sized amount of mixture and roll it into a ball.
- Next, flatten the ball, dip into the egg, and then into bread crumbs.
- Do all the cutlets in this way.
- Pour oil into a deep pan, or a wok , and put on medium high.
- You’ll need enough oil for deep frying, a few centimeters.
- The oil is hot enough when it sizzles when you insert a wooden spoon inside.
- Fry the cutlets for a few min on each side, until they’re heated through and the coating is cooked. Enjoy!
