The trick to getting the cutlets crispy on the outside and soft inside shall be revealed…
In fact, I can say it in a few words. You cannot have too damp of a filling. When your filling is soggy, the cutlet loses its shape when you fry as it soaks up too much oil – resulting in mushed cutlets. Keep the filling as dry as possible. Especially the mashed potatoes and the tuna has to be drained well from the can. Also, the exterior needs to be crisp when fried. A good bread crumb would do the trick. If you don’d have bread crumbs, you can always blitz cream cracker biscuits or even oats/cornflakes.
- 1 can of tuna in water (large) – flakes if you want this easier
- 2 medium sized potato skin removed (or 3 if potatoes are small)
- 1 large onion diced
- 1 green/red chili diced (without seeds)
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 egg yolk
- 1 egg white
- salt to taste
- Bread crumbs
- Boil the potato in a pot till it’s ready to mash. Drain the potatoes thoroughly before mashing it.
- Add drained tuna into mashed potatoes. Together with chili powder, turmeric and salt. I would taste for salt at this point rather than later but that’s just me.
- Add in the onions, chili and egg yolk. Using your hand (which is the best), mash all the ingredients together. If you just had your nails manicured and don’t want it to stain then maybe get someone else to do it or use plastic gloves. Nothing like using the hands to integrate the potatoes and tuna.
- Make the cutlets into bite size balls. You can make them flat or rounded (like I did)
- Next, coat the cutlets in egg whites before coating them in bread crumbs
- Fry the cutlets in a pan with oil that reaches at least half the cutlet’s height. Fry till it’s bronzed on all sides evenly.
* This should give you at least 15~20 cutlets. Depending on the amount of potato you used and cutlet size. Usually eaten as a side dish for rice & curry. But I understand if you have the tendency to pop it into your mouth while it’s still hot from the pan *winks*