Instagram friends are the real deal. They can bring you awesome recipes such as these. Find out how one can of tinned tuna can result in outer crunchy, inner moist delicious cutlets.
It always amazes me how a simple can of tinned tuna, can result in a wholesome meal for the entire family. Here I’ve made 14 medium sized tuna cutlets using 1 tin of canned tuna. I’ve also made this easy Tuna Bake recipe using two tins of tuna.
Over here in Malaysia, I reckon most families would have a few tins of tuna stocked up in their pantry. In fact during the 2020 lockdown, that was one of the items which quickly ran out of stock in most supermarkets! They can easily be made into sandwiches, added into fried rice, made into cutlets, turned into a pasta dish and used as a filling in puff pastry to make tuna puffs and the list goes on.
Onto the tuna cutlets. Cutlets are usually NOT on my radar of easy recipes. I mean you have to boil and mash the potatoes, then mix in the protein, chop some onions etc finely, then season everything, shape them THEN start the crumbing process of dip dip dip in the breadcrumbs and egg THEN fry them..Seriously!
It didn’t feel like work this one. Stay with me.
First you’ll need to mix all ingredients to make the tuna cutlet. Mix & Shape.
Mashed potato is key here as is the grated onion and ginger and of course the salt and pepper combo. All this mixed in with the tuna is your filling. Take a small amount and shape them.
Next you’ll need to get the outer coating done.
Dip dip dip – you will need three dishes. One with flour, one with an egg and one with some breadcrumbs. Coat the crumbing mixture evenly.
The final step is when you shallow fry these babies.
We had them with some spinach dhall and rice. With each bite you get a combination of the crunchy other layer and the soft flavoured tuna filling insde. Combined that with hot rice and creamy dhall and we are happy to have Instagram friends with great recipes as these.
Follow _CasualCook_ on IG for other great recipes or hop onto her blog.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
- 1 tin canned tuna drained and flaked.
- 1 potato peeled, boiled and mashed. I use Russet potato.
- 1 small to medium sized onion grated
- 1 small piece ginger grated
- 1/4 tsp salt
- 1/4 tsp black pepper
For Outer Later
- 1/2 cup plain flour
- 1 cup breadcrumbs
- 1 egg lightly beaten
- Bring a small saucepan of water to boil. Peel and roughly chop potato into large chunks. Add in boiling water for 20mins. Drain. Mash in a medium sized bowl.
- Into the mashed potato, add drained tuna, grated onion and ginger, salt & pepper. If you have a green chilli you may add that in- finely chopped. If not, omit. Mix well.
- Take a small amount, form into an oval shape. Arrange on plate.
- Add flour, egg and breadcrumbs into their individual shallow dishes.
- Coat each cutlet with flour, then dip in egg then breadcrumbs, ensuring coating is complete and even. Once all cutlets are done, refrigerate for 30 mins.
- In a frypan, add some oil until it covers the base. Fry each cutlet till golden brown. Enjoy hot!
- I use the AyamBrand tinned tuna. The ones I buy are usually tuna chunks / flaked in sunflower or olive oil. You may use any type of tuna you wish.
- Have some kind of potato masher to mash potato otherwise a fork will do (good to release lockdown stress too when mashing).
- Make cutlets ahead of time as they need to be refrigerated for a bit. This will ensure they don't break while frying. Before frying remove from fridge for 10mins.
- The recipe makes about 14 small to medium sized cutlets.