In a large bowl, stir together the mashed potatoes, tuna, cilantro, ginger, green chile, onion, turmeric, cayenne, and salt. Use a fork to thoroughly combine, ensuring all ingredients are evenly mixed. Don’t forget to taste and adjust the salt!

Once your mixture is perfectly seasoned, use the fork to whisk in the egg. This will help bind the ingredients together.

Spread the breadcrumbs on a plate. Scoop your mixture by 1/4-cupfuls and flatten into 1/2-inch thick circles between your palms to create cakes. Coat each side with breadcrumbs as you transfer them to another plate. Chill for at least 1 hour—this helps them hold their shape while frying.

In a large skillet (preferably cast iron), heat 2 tablespoons of ghee or oil over medium heat. Wait until the oil shimmers— this often takes around 3-4 minutes.

Carefully slide half of the fish cakes into the skillet, ensuring not to crowd them; you’ll need space to flip! Cook for about 6 minutes, flipping once halfway through. Look for a beautiful golden brown color!

Remove the cooked cutlets on a paper towel-lined plate to absorb excess oil. Repeat with the remaining fish cakes.

Once cooked, serve your Fish Cutlets warm with a side of your favorite dipping sauce—like a tangy tartar sauce or a refreshing yogurt dip.