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Sri Lankan Fish Cutlets

3.47 from 304 votes
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Ingredients Method

Ingredients
  

  • 3 cans Tuna each 184g 133g drained - total drained weight - 399 gms
  • 5 medium Potatoes - 1 lb 12 oz - 804 g
  • 1 cup finely diced Onion
  • 2 tbsps green Chillies
  • 1/2 cup Curry leaves cut
  • 2 tbsps Ginger & Garlic paste
  • 1 tsp red Chill powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 tsp crushed Pepper
  • 1-2 cups Breadcrumbs
  • 1-2 beaten Eggs
  • Oil for frying

Method
 

  1. Drain all the water out of the tuna cans
  2. Boil these potatoes for 20 mins or more and once they are cooked, cool and mash
  3. How heat up some oil and add the diced onion, green chillies, curry leaves
  4. Add the ginger & garlic paste and saute.
  5. Add powdered spices
  6. Add all the drained Tuna
  7. Mix this in and saute for a minute or so … this will allow any moisture left over to evaporate
  8. Add Salt to taste & the pepper
  9. Add in the mashed Potato in a little at a time, incorporating as I go
  10. Once it’s all incorporated, taste for salt and add more as required
  11. Allow this to cool
  12. Once cooled down, shape this into golf ball sized portions
  13. Dip first in a beaten egg and then drop into breadcrumbs
  14. Drop these into the oil and keep the cutlet rolling in the oil so there is an even color
  15. Remove and drain on a kitchen towel