Tuna Petties

Authorazu

DifficultyIntermediateYields1 Serving
Total Time1 hrPrep Time45 minsCook Time15 mins

Ingredients

Filling
 1½ cans tuna – drained
 ½ Scotch Bonnet (githeyo mirus) – finely chopped
 ¼ cup curry leaves – finely chopped
 1½ cups potatoes – boiled and mashed
 ½ tsp pepper powder
 ½ tbsp ginger – grated
 1 onion – finely chopped
 ½ cup lemon juice
 Salt to taste
Dough
 1½ cups flour – sifted
 1 egg
 ½ tsp salt
 Warm water
Frying
 Vegetable oil

Directions

1 Hour

Filling
1

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

2

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

Dough
3

Add 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.

4

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

5

Into 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’).

Frying
6

Deep fry in vegetable oil and drain.

Category

Ingredients

Filling
 1½ cans tuna – drained
 ½ Scotch Bonnet (githeyo mirus) – finely chopped
 ¼ cup curry leaves – finely chopped
 1½ cups potatoes – boiled and mashed
 ½ tsp pepper powder
 ½ tbsp ginger – grated
 1 onion – finely chopped
 ½ cup lemon juice
 Salt to taste
Dough
 1½ cups flour – sifted
 1 egg
 ½ tsp salt
 Warm water
Frying
 Vegetable oil

Directions

Filling
1

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

2

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

Dough
3

Add 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.

4

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

5

Into 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’).

Frying
6

Deep fry in vegetable oil and drain.

Tuna Petties

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