You’ll Need
For the Filling
350g floury potatoes, peeled and boiled
2 x 145g tins tuna, drained
1 small red onion, finely diced
1 green chilli, finely chopped
10 curry leaves, finely sliced
1 tsp mild curry powder
½ tsp turmeric
Juice of ½ lime
½ tsp sea salt
For the Crumb
50g plain flour
2 eggs, beaten
100g panko breadcrumbs
Olive oil spray
Optional but Dangerous
Hot chilli sauce
Lime pickle
A cold Sri Lankan lager
Method
Mash the potatoes roughly and leave them to steam dry.
Air fry the onion, chilli and curry leaves with a light oil spray at 185°C for 4 minutes.
Mix them into the potato with the tuna, curry powder, turmeric, lime juice and salt.
Shape the mixture into 16 compact cylinders or balls.
Chill for 20 minutes.
Coat each one in flour, beaten egg and panko.
Preheat your air fryer to 195°C.
Spray the cutlets generously with oil and air fry in batches for 9-11 minutes.
Turn once and cook until crisp and deep gold.
Rest for 2 minutes and serve with hot sauce.