Fish cutlets with pickled rhubarb

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.

Fish cutlets with pickled rhubarb

SERVES

16

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

10

MINUTES

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

Method

  1. For the pickled rhubarb

  2. Slice the stalks of rhubarb into ¼ inch slices.

  3. Place the vinegar, sugar and wine in a medium-sized pot and bring to the boil. Reduce the heat to low and add the sliced rhubarb.

  4. Poach the rhubarb in the pickling liquid for 2-3 minutes over a gentle heat so that the rhubarb is cooked but still holds it shape.

  5. Allow to cool before serving.

  6. For the fish cutlets

  7. Place the potatoes in a medium-sized pot topped with cold water and season with salt. Bring to the boil and simmer until the potatoes are cooked.

  8. Drian the potatoes before mashing and set aside.

  9. Place a frying pan on medium high heat. Warm the oil before adding the red onion, garlic and ginger. Cook for 3-4 minutes until golden.

  10. Add the green chilli, cumin seeds, turmeric and curry leaves. Cook for 2-3 minutes to bloom the spices.

  11. Remove from the heat and add to the potatoes.

  12. Add the drained tuna, season and mix well.

  13. Shape the mixture into 16 even-sized balls.

  14. Beat the egg with the milk and place in a small bowl.

  15. Place both the flour and breadcrumbs in a small bowl each. Working in batches pass the cutlets through the flour first, next through the milk and egg mixture and finally through the breadcrumbs shaking off the excess at each stage. Place on a tray or a plate in the refrigerator until ready to cook.

  16. Heat a small deep fryer to 180°C and fry the croquettes in batches of 8 at a time for 3 minutes or until golden brown. Drain on kitchen paper and season with sea salt.

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