Tuna Balls (Fish Cutlet)

This makes a wonderful appetiser, and can be served on special occasions as finger food. Sri Lanka is most famous for its fresh tuna, there is always plenty of top quality fish available. This dish was one of my Mum’s favourites.

INGREDIENTS

250g fresh tuna, minced* (or use frozen or tinned tuna)

150g mashed potato

70g red onion, finely chopped

6 cloves garlic, finely chopped

1 inch piece root ginger, finely chopped

2 tablespoons of chopped mint

2 or 3 green chillies, chopped

2 tablespoons lime or lemon juice

20g fresh breadcrumbs

3 tablespoons olive oil (or vegetable oil)

I inch stick of cinnamon

3 cardamom pods (chopped, or powdered)

Salt and black pepper

FOR THE BATTER:

Oil for deep frying

Dried breadcrumbs

Eggwash (2 eggs, beaten)

*If you are using fresh tuna, cook it first!

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METHOD

• Heat the olive oil and saute the onion, garlic, ginger, chillies, cinnamon and cardamom
• Remove from the heat, then add minced tuna and mashed potato, mint, fresh breadcrumbs, citrus juice and seasoning
• Allow the mixture to cool, then form into small balls (or other shapes) using your hands
• Put each fish ball into the eggwash and then coat with the  dried breadcrumbs
• Heat the oil for deep frying, and fry until golden brown
• Serve as finger food, or with rice and curry