Marlon Cooney, of Heebie Jeebies, presents this recipe for fish cutlets Serves 4-6 Ingredients 2 small red onions, finely chopped 2 pods garlic, finely chopped 3 green chillies, finely chopped 1 tin tuna in brine (400g) 2 large potatoes, mashed 1 tbsp lemon juice 3 whipped eggs 1x box breadcrumbs Finely chopped coriander Salt & pepper Method Finely chopping all the ingredients is the key to great results. Chop the red onions, green chillies, coriander and garlic pods. Mix into the tuna, making sure that the tuna is fully-drained of the brine. Add the lemon juice, salt and pepper to taste. Leave to stand in the fridge for half an hour.

Peel and boil the potatoes, and add a nice helping of butter when mashing. Allow the mash to cool to room temperature, then add to the tuna mixture.

Making, these can be as big or small as you wish. For best results we recommend no bigger than golf balls. Roll the balls in the palm of your hand and ensure that none of the ingredients are poking out.

Mix the eggs in a shallow bowl. Dip the fish balls into the egg mix, ensuring that they are evenly covered and then roll them in breadcrumbs, ensuring that the breadcrumbs are also covering evenly. Make sure there is no exposed tuna or splits in the balls, as this will cause the ball to burst when fried. For best results repeat this process. This ensures that the cutlets are covered with a good layer of breadcrumbs and will produce a better crispy coating once cooked.

Cook them immediately or leave them to chill in the fridge and fry them later. They can also be frozen. To fry, ensure the oil is hot we recommend a small fat fryer. Gently place 3-4 cutlets into the basket. They take about two minutes to brown.

Serve immediately hot or leave to cool, refrigerate and eat cold. Serve with a chilli dip or mayonnaise.