Sri Lanka Fish Cutlets (courtesy of Prasadinie)

Method

1. Peel, chop the potatoes and boil them until tender and drain.
2. Open the can of Jack mackerel and remove skin and bones. Break up into small pieces using hands or a fork.
3. Add turmeric, chilli powder, pepper, salt, lime juice and mix well.
4. Add the oil to a pan on medium heat. add the red onion, chopped garlic and green peppers, curry leaves and grated ginger, pandan leaves and cardamom pods to stir.
5. Mash the potatoes, add a pinch of salt, turmeric powder, pepper to mix, and taste, put in frying pan turned to low heat and add fish to combine well.
6. Take out the pandan leaves then roll mixture into balls.
7. For coating the balls, add the egg, one pinch of salt to flour and mix, pour enough water to make a smooth batter.
8. Dip each of the balls into the batter then roll them into the breadcrumbs.
9. Fry the balls in hot oil for 5 minutes until golden brown, make sure they have plenty of space. Drain on paper towel. Serve with tomato sauce.