Potato Cutlets (Tuna)

13 Feb 2015

  • 2 tins of light tuna (140g tin) 
  • 2 large russet potatoes (or 4 small Holland potatoes) 
  • Salt to taste 
  • 1/2 teaspoon white groundpepper 
  • 1 medium sized red onion (peeled and finely sliced) 
  • 2 cm length of ginger, peeled and grated 
  • 2 cups of bread crumbs/panko 
  • 1 egg beaten 
  • 1 cup plain flour 
  • 1 cup vegetable oil
  1. Boil and mash the potatoes, set aside. 
  2. In a saucepan over medium heat, add 2 tablespoons of vegetable oil. 
  3. Add the ginger and the onions and fry until the onions are softened and slightly caramelised. 
  4. Add the drained tuna to the mixture and stir fry, until the tuna is incorporated into the onion and ginger mixture. 
  5. Let the tuna mixture cook and add the mashed potato, salt and pepper. 
  6. Mix it thoroughly using your hands and shape into patties. 
  7. Set up your breading station with three flat dishes, each containing, one beaten egg, plain flour and breadcrumbs/panko. 
  8. Flour each patty/cutlet, ensuring that you cover the surface of the cutlet thoroughly 
  9. Next dip the cutlet in the egg and then cover with the breadcrumbs/panko 
  10. Shallow fry the cutlets in a saucepan until golden brown Serve with mayonnaise, chilli and ketchup

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