Fish cutlet

Ingredients:
400g fish fillet marinated with 1 teaspoon salt,
1 teaspoon turmeric powder and 1 teaspoon curry powder
300g potatoes

Ingredients A:
½ “Grade A’ egg
1 clove garlic, chopped
1cm young ginger (5g), chopped finely
1 stalk green and red chilli, finely chopped
2 tablespoons heaped coriander leaves, chopped
1 teaspoon lime juice
1 teaspoon sugar
Salt to taste
1-2 tablespoons plain flour (optional)
Oil for frying


Mint yoghurt dip:
150ml plain unsweetened yoghurt (store-bought)
5g mint leaves


Method:
Mint dip:
1) Using an electric blender, finely blend mint leaves with yoghurt, refrigerate until needed.


Cutlet:
1. Heat some oil in a wok, pan fry the marinated fish fillet until cooked (about 3 minutes). Flake the fish with a fork. Set aside.

2. Scrub potatoes and boil them until soft (about 20 minutes). Peel and mash potatoes while they are still warm.

3. In a mixing bowl, combine fish and mashed potatoes with ingredients A. Add some plain flour if cutlet is too soft to bind with the other ingredients.

4. Adjust seasonings to taste, form mixture into round patties.

5. Add 1 cm of oil in a non-stick pan, let it heat up before frying the cutlets until golden brown, turning over once. Remove and place on paper towels.

6. Serve with mint yoghurt dip (optional)