Ingredients with Measurements:
- 500g canned tuna
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- Salt to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
- Potato masher
Step-by-step instructions:
1. In a mixing bowl, combine the canned tuna, mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Mix well.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Dip each cutlet in beaten egg and coat with breadcrumbs.
4. Heat oil in a frying pan over medium heat.
5. Fry the cutlets until golden brown on both sides.
6. Drain excess oil on a paper towel.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Canned salmon or mackerel can be used instead of tuna.
- Bread crumbs can be substituted with crushed cornflakes or panko breadcrumbs.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped cilantro or parsley for added flavor.
- Add grated cheese to the mixture for a cheesy twist.
- Add chopped vegetables like carrots or peas for added nutrition.
Tips and tricks:
- Make sure the oil is hot before frying the cutlets to ensure they cook evenly.
- Use a potato masher to ensure the potatoes are mashed well and there are no lumps.
- To make the cutlets crispy, refrigerate them for 30 minutes before frying.
Storage instructions:
Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cutlets in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the cutlets on a platter with a side of salad and a dipping sauce.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with steamed rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or mint chutney.
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture to bind it together.
- If the cutlets are not crispy, increase the heat while frying.
Food safety advice:
- Make sure the canned tuna is cooked before using it in the recipe.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Mas Riha Cutlets are a popular snack in the Maldives, a tropical island nation in the Indian Ocean.
Flavor profiles:
The cutlets are savory with a hint of spice from the chili powder and green chilies.
Serving suggestions:
Serve as an appetizer or snack.
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