Boil the potatoes until tender. Drain and allow to slightly cool. Mash and keep it aside.

Discard the brine from the can, and transfer the mackerel to a bowl. When using fresh fish, boil them before mashing them. Mash the fish and keep it aside.

Heat the oil in a frying pan over medium heat. Add the onion, garlic, ginger, fresh chili, curry leaves, and pandan leaves, and saute till the raw smell goes and becomes fragrant.

Then add salt, turmeric powder, red chili powder, and black pepper and saute for a few seconds. Add the fish and stir-fry for about 2 minutes, stirring occasionally.

Add potatoes and mix well. Stir in the lemon juice, then remove the pan from the heat and allow to cool.

The cutlet mixture is ready.

Once the mixture has cooled, take a small amount of the mixture and shape it into bite-sized balls using your palms.

Repeat the same for the rest of the mixture. Cool the shaped balls for about 30 minutes in the fridge before frying as it helps to keep their shape better.

When you are ready to fry them, beat the eggs in a bowl.

Place breadcrumbs in another bowl. Dip each ball in beaten egg and roll in the breadcrumbs till well coated.

Repeat the same for all cutlets. (You can keep them in the fridge for about 2 days till you fry them. They are also freezable.)

Heat oil on medium heat in a skillet. Deep-fry the cutlets (in batches, if needed), until golden brown and crisp, turning sides as required. Fry till golden brown. Drain on kitchen paper.

The fish cutlet is ready. Serve them just plain or with sweet and spicy chili sauce or tomato ketchup for dipping.