Sri Lankan Fish Cutlets

Boil potatoes until soft, drain and mash.

Heat 1 teaspoon of vegetable oil in a skillet and cook onion, green chili, curry leaves and garlic until soft.

Flake mackerel into mashed potato. Add onion mixture, black pepper, lime juice and salt, mix well and roll into 16 walnut-sized balls.

Dip each of fish balls in egg, then roll in breadcrumbs. Brush or spray with the rest of vegetable oil.

Air fry crumbed cutlets in a single layer, shaking the basket halfway, until deep golden and crisp.