Dhivehi Biscutlus

Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g Breadcrumbs
2 Eggs
Salt to season
Oil for deep-frying


Method
Crush the onion, garlic and chilli with salt. Add in the lime and mix in well. Add in the mashed potato, tuna and pepper.

Combine the ingredients thoroughly. Divide the mixture to 12 equal sized balls. Stick half of each egg with the tuna and potato mixture and form an oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on absorbent kitchen paper. Serve hot.