By azu  

August 9, 2010

Cutlets 5 0 5 0
  • Prep: 1 hr
  • Cook: 15 mins
  • 1 hr

    15 mins

    1 hr 15 mins

  • Yields: 8 - 10 people


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


1Mix onion, chili, ginger, pepper and salt.

2Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

3Add the tuna and mix, squeezing gently, before adding the potatoes.

4The mixture should now be a thick paste-like mixture.

5Mould into small balls, dip in egg and coat with breadcrumbs.

6Now 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.

7If the piece starts sputtering then the temperature is good.


1If 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.


1 comment

  1. Nish says:

    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!


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