AuthorazuIngredients
3 cans tuna – drained
1 scotch bonnet / githeyo mirus – finely chopped
⅓ cup curry leaves – finely chopped
3 cups potatoes – boiled and mashed
3 tsp pepper powder
1 tbsp ginger – grated
3 onions – finely chopped
¾ cups lemon juice
Salt to taste
4 eggs – beaten
5 cups breadcrumbs
Vegetable oil – for frying
Directions
1
Mix onion, chili, ginger, pepper and salt.
2
Squeeze the mixture well to make sure the tastes of the different ingredients blend together.
3
Add the tuna and mix, squeezing gently, before adding the potatoes.
4
The mixture should now be a thick paste-like mixture.
5
Mould into small balls, dip in egg and coat with breadcrumbs.
6
Now deep fry them over medium heat. Ensure that the oil is hot enough for frying the cutlets by dropping a little piece into the oil.
7
If the piece starts sputtering then the temperature is good.
Tip
8
If cutlets are put in the oil before it is hot enough, they are likely to dissolve and settle at the bottom of the frying pan.
Ingredients
3 cans tuna – drained
1 scotch bonnet / githeyo mirus – finely chopped
⅓ cup curry leaves – finely chopped
3 cups potatoes – boiled and mashed
3 tsp pepper powder
1 tbsp ginger – grated
3 onions – finely chopped
¾ cups lemon juice
Salt to taste
4 eggs – beaten
5 cups breadcrumbs
Vegetable oil – for frying
Nish
I love it. When I tried the recipe, the portion came out little bit more than what I expected. So end up frying half of it and freezing the other half. Absolutely love the taste ❤. Great recipe!
Steve
What’s the tuna can weight?
maldivescook
About 100-140g