Print Options:

Cutlets

Yields1 ServingPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

 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
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.

Nutrition Facts

Serving Size 8 - 10 people