Sri Lankan Fish Cutlets
Crisp, golden croquettes of spiced tuna and potato with curry leaves and chilli. Great hot, or cold in a lunchbox.
- Time1 hr
- LevelMedium
- Costabout £1.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes until soft. Drain, mash until smooth and leave to cool.
15 min - 2
Put a tablespoon of the tuna oil, or vegetable oil, in a small pan. Fry the onion, green chillies, ginger, garlic and curry leaves for 5 minutes until soft.
5 min - 3
Add the pepper, chilli powder, turmeric and salt and cook for 1 minute. Tip into a bowl with the mash, flaked tuna and lime juice and mix well.
- 4
Shape the mixture into 12 small oval cutlets. Dip each in beaten egg, then roll in the breadcrumbs. Chill for 15 minutes so they hold together.
15 min - 5
Heat the frying oil in a wide pan over a medium high heat until a breadcrumb sizzles at once. Fry the cutlets in batches for 3 to 4 minutes on each side until deep golden.
7 min - 6
Drain on kitchen paper and serve hot with lime wedges and chilli sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.