Fish Cutlet
        
         1 lb. canned tuna or salmon or
         1 lb. white fresh fish, sliced
         1 onion cut into 2 pieces
         1 1/2 tsp. salt (less if canned fish)
         1 tbs. very finely chopped onion
         1 tbs. finely chopped fresh cilantro
         2 green finely chopped hot peppers
         2 tbs. ketchup
         1 tbs. Worcestershire Sauce
         2 medium slices bread
         2 eggs
         1/2 cup dry bread crumbs
         vegetable oil
        
         Boil fish in 1/2 cup water with 1 tsp. salt and 1 onion cut into 2 pieces. When cooked, remove fish from pan and remove skin and bones from fish. Mash the fish with a fork. This step is omitted if using canned fish. Soak bread in water for 10 minutes. To the mashed fish add chopped onion, cilantro, and peppers. Also add
ketchup, Worcestershire Sauce and eggs. Add salt to taste. Remove bread from water and squeeze dry. Add to fish mixture and blend all ingredients well. Divide mixture into 10 equal portions. Roll
 each portion into a ball. Roll each ball in the bread crumbs and flatten out and shape each into a cutlet. Pour oil in a frying pan up to a depth of 1/2 inch and heat to medium hot. Fry cutlets in it till they are golden brown. Serve with mashed potato and boiled peas or as desired.
        
Serves 10.