Clean your fish filet, steam gently, mix together, cool down, drain off juices off, discard the juices.
Mix the fish with the leeks, onions, mashed potato and carrots. Then add 2-3 tablespoons breadcrumbs and one egg. Mix until well combined.
Rest the mixture in fridge for about 15 minutes then make small patties or little balls. Fry gently in a little olive oil until golden brown all over.
Spread the tortillas with the firecracker and garlic sauce. Top with lettuce tomato, pepper pickle if wished. Then add the pattie or fill with a few of the little fried balls. Fold over and enjoy hot or cold. I served them with mini hasselbeck potatoes from my recipes here.
