Fish cutlets with pickled rhubarb

Name: Fish cutlets with pickled rhubarb
Cook time: 22 min
Total time: 40 min
Yield: 16
Ingredients: For the pickled rhubarb; 350g rhubarb; 150ml apple cider vinegar; 150g caster sugar; 150ml rose wine; For the fish cutlets; 450g potatoes, peeled and diced; 2 tbsp golden rapeseed oil; 1 red onion, finely diced; 1 tbsp ginger, minced; 4 cloves garlic, minced; 1 green chilli, finely chopped; 1 tsp cumin seeds; 1 tsp ground turmeric; 10 curry leaves; 230g tinned tuna (drained); 70g flour; 1 egg; 50g milk; 150g panko breadcrumbs

Recipe by: Aishling Moore

This recipe is a take on Sri Lankan fish cutlets. These are a fantastic use of tinned fish and mashed potatoes, wonderfully spiced and scented with curry leaves, then shaped into golf ball sized croquettes, coated in breadcrumbs, and deep fried.