EIC

Instructions

1. Boil the potatoes with 1 teaspoon of salt in a saucepan for 10 minutes or cook until tender.
2. Peel off the skin and set aside.
3. Heat oil in a wok and add cumin seeds and ginger garlic paste. Fry for 1 minute.
4. Add green chilies and onion, cook until the onions starts to brown.
5. Add chopped leeks and sauté for 3 minutes.
6. Add tinned tuna, red chilli powder, turmeric powder, black pepper powder and salt. Stir until well combined
7. Add boiled potatoes and mash until smooth.
8. Add the lime juice to taste and mix thoroughly.
9. Make into small ball shapes. set aside.
10. Whisk the egg in large bowl and set aside.
11. Place the bread crumbs in a shallow bowl and set aside.
12. Dip each fish ball into the beaten egg.
13. Coat in breadcrumbs and place on a tray.
14. Fill a deep wok one-third full of oil and heat until a cube of bread turns golden brown.
15. Once oil is heated, deep fry the fish cutlet in batches, until crisp and golden all over.
16. Remove with a slotted spoon and drain on a paper towel.
17. Serve this fish cutlet hot or warm with the tomato ketch up and with a cup of tea.