Sri Lankan Fish Cutlets

INGREDIENTS
4 people

200 g boiled peeled potatoes
300 g tuna in water, e.g. from Grøndals
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1-2 tsp chili flakes or finely chopped green chili
Black pepper
Salt
Lime
1 egg
Rasp
Oil for frying

HOW TO DO IT

Sauté the onion and garlic in a pan in a little oil for 2-3 minutes. Add the turmeric, chili flakes and the potatoes and crush them roughly. Strain the water from the tuna and mix it with the potatoes and season with salt, black pepper, possibly more chili if desired and a little grated lime zest and juice. Let the mixture cool and roll the mixture into small balls of approx. 30-40 g. Then dip them first in the beaten egg and then in the breadcrumbs. Make sure that they are 100% covered with egg and breadcrumbs. Fry the cutlet balls until crispy in 180 degree hot oil until they are golden and delicious.

Serve immediately with Hot Sauce and fresh lime.