Tuna Cutlets
Using one tin of canned tuna, make these cutlets that will be a definite hit especially with the kids!
Ingredients
- 1 150g 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
Instructions
- 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.
Crumbing Process
- 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.
Frying
- In a frypan, add some oil until it covers the base. Fry each cutlet till golden brown. Enjoy hot!
Notes
Top Tips:
- 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 10-12 small sized cutlets.