Tuna Petties

By azu  

August 9, 2010

Tuna Petties 5 0 5 0
  • Prep: 45 mins
  • Cook: 15 mins
  • 45 mins

    15 mins

    1 hr

  • Yields: 4 - 6 people



cans tuna – drained

½ Scotch Bonnet (githeyo mirus) – finely chopped

¼ cup curry leaves – finely chopped

cups potatoes – boiled and mashed

½ tsp pepper powder

½ tbsp ginger – grated

1 onion – finely chopped

½ cup lemon juice

Salt to taste


1½ cups flour – sifted

1 egg

½ tsp salt

Warm water


Vegetable oil


1 Hour


1Mix onion, chili, ginger, lemon juice, pepper and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

2Add the tuna and mix, squeezing gently, before adding the potatoes. The mixture should now be a thick paste-like mixture.


1Add the egg and salt into the flour. Then add warm water and knead until you have dry, smooth dough. Add the water gradually to make sure the dough does not turn out too sticky.

2Spread the dough using a rolling pin and cut out circles using a glass of about 3 inch in diameter.

3Into each circle put a piece of the filling and close to form a semicircle. Using a fork, press on the round edge of the semicircle (or use a ‘patties mould’).


1Deep fry in vegetable oil and drain.



Your email address will not be published. Required fields are marked *