Tuna cutlets

1 hour

Makes4servings

Tuna cutlets Recipe
Club Noor

by Dinusha Jayatillake

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Ingredients

2 tins  good quality tuna in oil

2 medium  sized potatoes, boiled

1 medium  red onion, finely chopped

2-3 fresh green chillies, finely chopped

2-3 curry leaves, finely shredded

1-2 tsp  chilli powder

1 tsp  turmeric powder

1 tbsp Noor Oil and extra for deep frying

1 egg, beaten

Noor Oil for deep frying

Breadcrumbs

Salt to taste

Preparation

Introduction:

Normally called ‘cutlets’ in Sri Lanka, these are actually croquettes made out of a spicy mixture of tuna and potatoes. Back home, a birthday party would be incomplete without a plate of these lovely, crispy little balls. The crumbed croquettes need to go into the fridge to set and the frying can be done just before serving, as they are best eaten when piping hot. Don’t forget to serve a bowl of sweet chilli sauce or tomato ketchup for dipping!

Steps Involved:

Crumble the boiled potato in a large bowl. Add the chilli powder, turmeric and salt and gently mash together to mix well, set aside. Drain the tuna in the can and empty contents into another bowl and add in the chopped green chillies.

Heat Noor Oil in a large frying pan. Once the oil is hot, add the onion. When the onion turns soft and slightly brown, add the shredded curry leaf. Sauté for a minute or so, then add the tuna and green chillies and fry for another minute. Finally, add the spiced potato and give it a good mix. Add more salt if required. Fry the mixture for 2-3 minutes and turn off the heat.

Once the mixture has cooled down, shape into bite sized balls using your palm. Cool the shaped cutlets for a while in the fridge before frying (they’ll hold their shape when frying). Dip each cutlet in beaten egg and roll in the breadcrumbs until well coated.

Heat Noor Oil in a deep frying pan. Deep fry the cutlets, around 2-3 at a time, until nice and golden.

Suggestion:

Serve immediately with some sweet chilli sauce for dipping.

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