SRI LANKAN FISH CAKES | Noosa Beach House

Ingredients

• 350 g x tuna fillet or any firm fish offcuts
• 3 x small green chillies
• 1 x med onion, finely chopped
• 200g x Pontiac potatoes, peeled and cut into 2cm cubes
• 1 litre vegetable oil
• ¼ x teaspoon Turmeric powder
• ¼ x teaspoon Brown Mustard seed
• 1 x sprig curry leaves, leaves picked
• ¼ x teaspoons cumin powder
• ¼ x teaspoons coriander powder
• 1 x teaspoon sea salt
• ½ x teaspoon fresh ground black pepper
• ½ x lime juiced