Fish cutlets are very easy to make and can be eaten on their own as a snack, perhaps with a dip, or as part of a more substantial meal. You could use tinned salmon instead of tuna if you prefer.
Makes about 14 cutlets (golf ball size)
350g white potatoes, peeled
2 x 138g (drained weight) tins of tuna, drained
65g red onion, finely chopped
3 tsp Go Spice Blend
8 tbsp breadcrumbs
juice ½ lime
½ tsp salt or to taste
2 medium eggs
oil for deep frying
Boil the potatoes in water until soft. Drain and leave to cool.
In a large bowl mix together the tuna, red onion, Go Spice Blend and 2 tbsp of the breadcrumbs.
When the potatoes have cooled completely, mash them and add to the mixture in the bowl. Add the lime juice and salt and mix all the ingredients together.
In a small bowl, whisk the eggs and put the remaining breadcrumbs onto a plate.
Take approximately a golf ball sized chunk of the tuna mix and form into a ball. Gently flatten each ball a little and then dunk them into the egg and roll in the breadcrumbs until coated and place on a plate.
Heat the oil in a frying pan on a medium heat. The oil is hot enough when a small piece of the mixture placed in it is sizzling. Fry the cutlets for a couple of minutes on each side until golden brown and heated through. Place on kitchen paper to drain any excess oil. Serve hot or cold.