Ingredients with Measurements:
- 1 can of tuna (drained and flaked)
- 2 medium-sized potatoes (boiled and mashed)
- 1 small onion (finely chopped)
- 2 green chilies (finely chopped)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala 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 flaked tuna, mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, turmeric powder, chili powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well until all ingredients are well combined.
2. Take a small portion of the mixture and shape it into a small patty. Repeat until all the mixture is used up.
3. Dip each patty in the beaten egg and then coat it with breadcrumbs.
4. Heat oil in a frying pan over medium heat. Fry the cutlets until they are golden brown on both sides.
5. Remove the cutlets from the pan and place them on a paper towel to remove excess oil.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Canned salmon can be used instead of tuna.
- Bread crumbs can be substituted with crushed cornflakes.
Variations:
- Add chopped cilantro or parsley for added flavor.
- Add a dash of lemon juice for a tangy taste.
Tips and tricks:
- Make sure the oil is hot before frying the cutlets.
- Use a non-stick pan to prevent the cutlets from sticking.
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 10-15 minutes.
Presentation ideas:
- Serve the cutlets on a bed of lettuce for added color and texture.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the tuna is drained well to prevent excess moisture in the mixture.
Food history:
- Miruhulee Boava Cutlets are a popular snack in the Maldives, made with canned tuna and spices.
Flavor profiles:
- Spicy and savory
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
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Region: Sri Lankan